Menu Concepts

February 1, 2016

Party Sampler Platter

from Minor's

Shareable appetizers are a great way to increase check averages, and this concept is a sure-fire party starter! Let diners choose 3 unique hot and crispy appetizers to mix and match, served with of choice of 5 house-made dipping sauces.

Pick Any 5 Dipping Sauces:
• Adobo crema
• Chipotle cowboy ketchup
• Jalapeno ranch
• Lobster remoulade
• Maryland spiced crab dip
Minor’s General Tso’s Ready-to-Use Sauce
• Savory horseradish sauce
• Thai red curry dip
• Umami mushroom aioli

Pick Any 3 Appetizers:
• Breaded broccoli bites
• Crispy green beans
• Fried pickles
• House-made potato chips
• Jalapeno poppers
• Seasoned curly fries
• Sweet corn nuggets
• Sweet potato tater tots
• Texas toothpicks
• Zucchini sticks

See the full recipe here:

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January 28, 2016

Roasted Red Pepper & Crab Dipping Sauce

from Minor's

Sweet roasted red peppers and crabmeat make for a creamy spread that can be served as a dipping sauce or spread.

Puree Crab Base, vegetables and seasoning until smooth. Add sour cream and horseradish, blending until smooth. Chill until served. Yields 2-2/3 qt (44 servings):

• 29 oz Red peppers, roasted, canned and drained
• 4 oz Onions medium diced
• 1/2 cup Water hot
• 4 oz Minor’s® Crab Base NAMSG (Gluten Free)
• 1/4 cup Lemon juice, fresh
• 2.5 tsp Garlic powder
• 1 tsp Onion powder
• 32 oz Sour cream
• 12 oz Horseradish, drained

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January 28, 2016

Pesto Crab Dressing

from Minor's

Sweet lump crabmeat, the bite from spinach and parmesan cheese, and a squeeze of fresh lemon juice is just too good to be reserved solely for pasta dishes. It makes for a vibrant dressing; or add a little mayo to create a spread for bite-size sandwiches.

Mix in food processor at high speed until smooth. Chill. Mix well before serving. Yields 2 qts. (64 servings):

• 6 cups Olive oil
• 2/3 cup Lemon juice, fresh
• 1/4 cup Minor’s® Crab Base NAMSG (Gluten Free)
• 1 cup Parmesan cheese, grated
• 2/3 cup Spinach, frozen thawed, squeezed dry
• 1/2 cup Pine nuts (substitute almonds or walnuts if desired)
• 1/2 cup Basil leaf, dried
• 1-1/2 tsp Garlic powder

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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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January 27, 2016

Flatbread Pizza with Maryland Spiced Crab Aioli

from Minor's

Great as an appetizer or small plate to share. Guests will love the big, bold crab flavor courtesy of the crab aioli— no matter how many ounces of crab meat is used.

Coat flatbread with a schmear of crab aioli spread. Sprinkle with smoked cheddar cheese, roasted red pepper, corn, celery, and lump crab meat. Warm in impinger or salamander oven for :5 minutes. Finish with a drizzle of Maryland Spiced Crab Aioli and fresh parsley.

For the Maryland Spiced Crab Aioli, whisk together all ingredients. Yields 1 qt (64 servings):
• 1 qt (32 oz) Mayonnaise
• 1 tbsp (1/2 oz) Minor’s® Crab Base NAMSG (Gluten Free)
• 4 tsp (15 g) Old Bay® Seasoning
• 4 tsp (3/4 oz) Lemon juice, fresh
• 4 tsp (6 g) Lemon zest

Chef’s Tip: Use the aioli on a crab flatbread or as a sauce for grilled, broiled, or fried seafood dishes.

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Contact our Chefs

Working hand-in-hand, mind-to-menu.

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.

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