Menu Concepts

January 27, 2016

Chesapeake Crab Roll

from Minor's

A New England crab salad sandwich in a toasted hoagie bun. Serve with a pickle and kettle chips or sweet potato fries.

Combine thoroughly in a mixing bowl. Yields 60 oz (10 servings):

• 16 oz Crab meat, canned drained, flaked
• 6 oz Mayonnaise
• 3 oz Scallions green onions, sliced
• 3 oz Cucumber small diced
• 1 oz Lemon juice, fresh
• 1 tsp Old Bay® Seasoning
• 1 tbsp Minor’s® Crab Base NAMSG (Gluten Free)
• 1 tbsp Tarragon, fresh chopped
• 10 Baguette or hoagie rolls, sliced, toasted

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If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number or email address.

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1-800-243-8822
Email »
minorschefs@flavormeansbusiness.com