Crab Cake Salad

Menu Part: 
Salad
Cuisine Type: 
American

Janna Traver, executive chef at the University of Kansas, says keeping it simple has been the key to her famous Crab Cake Salad, which has become a mainstay since the school made the move to full-service dining in 2007. The housemade lump crab cake is served on a bed of field greens garnished with grape tomatoes, avocado and julienned vegetables. The hook, according to Traver, is the creamy lemon caper vinaigrette that is made from scratch, which has been well received from visitors hailing from all over the country. “Within weeks of being open, we received requests to bottle the dressing,” Traver says. “Instead of trying to imitate it in a retail form, we promised our customers we would never take it off the menu.”  

Ingredients

For salad:
Yield: One serving
6 oz. salad greens
1/4 whole avocado, sliced
6 grape tomatoes
2 oz. of julienne-cut vegetables
3 crab cakes
Lemon Caper Vinaigrette as needed
Lemon wedge

For crab cakes:
12 eggs lightly beaten
1 qt. heavy cream
1 cup Dijon mustard
1 qt. mayonnaise
2 tbsp. Tabasco sauce
3 tsbp. Sriracha sauce
3 tbsp. salt
1/2 cup blacken spice
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 gallon breadcrumbs
1 cup minced garlic
2 cups Brunoise-diced red onion
3 cups Brunoise-diced red pepper
3 cups Brunoise-diced green pepper
1 stalk Brunoise-diced celery
1 cup chopped onion
10 lb. crab lump meat
3 qt. Japanese breadcrumbs
1 pt. Beyond

For lemon caper vinaigrette
Yield: 9 cups
1 cup celery, roughly chopped
1 cup green onion, chopped
2 bay leafs, ribs removed
1 1/2 tsp. minced garlic
2 1/2 tbsp. horseradish
2 tsp. Worcestershire sauce
2 tsp. ketchup
1/2 tsp. dry mustard
3 1/2 tbsp. lemon juice
1 tsp. paprika
1 1/3 cups white Balsamic vinegar
5 cups Mayonnaise
2 tbsp. sugar
2 1/2 cups Pomace oil
1 1/3 cup capers
2/3 cup parsley, finely chopped

Steps

For salad:

  1. Mix salad greens, avocado, tomatoes and vegetables.
  2. Dress with vinaigrette.
  3. Place crab cakes on top of salad bed and garnish with lemon. 

For crab cakes:

  1. Blend eggs, cream, mustard, mayo, Tabasco, Sriracha, salt, blackened spice, lemon juice, Worcestershire sauce and breadcrumbs. Refrigerate for at least 30 minutes.
  2. While breadcrumbs are soaking, chop vegetables. Then toss with crab meat and breadcrumbs.
  3. Portion crab cakes using 1-ounce #30 scoop.
  4. Roll in Japanese breadcrumbs. Flatten down to form cakes. Freeze and use as needed.
  5. Coat flattop grill with Beyond and cook crab cakes for 3 to 5 minutes on each side at 350°F, or until golden brown and internal temperature is 160°F.

For lemon caper vinaigrette:

  1. Place celery, green onion, bay leaf and garlic in processor and pulse until diced.
  2. Add caper and mince.
  3. Place mixture in large bowl and add horseradish, ketchup, dry mustard, lemon juice, paprika, sugar and white balsamic vinegar. Mix well.
  4. Whisk in mayonnaise.
  5. Slowly whisk in Pomace oil.
  6. Finish with parsley. 

Recipe by University of Kansas

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code