Ocean-forward Flavor That Reels In Customers With over 88 thousand miles of U.S. shoreline, Americans have every reason to crave seafood. Bring those ocean-fresh flavors to your menu, regardless of your proximity to the beach. Our Clam, Crab, Lobster, Shrimp, and Seafood Bases are so versatile, they can elevate any dish with that freshly caught flavor. Transform a traditional Alfredo dish into Lobster Alfredo for an instant hit that elevates the price point, while only costing you pennies. Featured Products MINOR’S® Crab Base Product Information MINOR’S® Lobster Base Product Information Shrimp and Crab Bisque Crab and Corn Salad Lobster Alfredo Sauce Lobster Roll Shrimp and Crab Bisque Print Ingredients MINOR’S® Crab Base MINOR’S® Shrimp Base Heavy cream (half and half or whole milk) Garlic powder White pepper Bay leaf Tomato paste Unsalted Butter AP Flour Shrimp, peeled and deveined Lump blue crab meat Parsley, chives, or tarragon Dry sherry (optional, for finishing) Chef Allan Gazaway Build It In a large stock pot, combine first 7 ingredients. Whisk and bring to a boil. In a separate pot create a roux using equal parts butter and flour, melt butter and stir in flour. Add to boiling soup using the 3-pan method whisking vigorously and reduce to a simmer. Add seafood and bring back to a boil. Serve immediately, garnish as desired. Crab and Corn Salad Print Ingredients MINOR’S® Crab Base Mayonnaise Lemon juice Red bell pepper Yellow bell pepper Green bell pepper Parsley or cilantro, chopped Scallions, bias cut Jumbo lump blue crab Salt and pepper to taste Lemon zest (optional) Want to turn up the heat? Add MINOR’S® Fire Roasted Poblano Flavor Concentrate for a flavorful kick. Chef Allan Gazaway Build It In a large mixing bowl, add mayo, Crab Base, and lemon juice. Whisk well. Add poblano Flavor Concentrate, if desired. Dice peppers to a small dice or brunoise. Chop parsley or cilantro. Fold blue crab, peppers, and herbs into mayonnaise base, and salt and pepper to taste. Chill, label and date. Garnish with scallions and herbs before serving. Lobster Alfredo Sauce Print Ingredients Butter Or use avocado oil or coconut oil Garlic Shallot Sherry or white wine MINOR’S® Lobster Base MINOR’S® Alfredo Sauce Concentrate Fresh Parsley Fresh Basil Chef Kevin Wassler Build It Melt butter, sauté garlic and shallot until translucent. Deglaze with the sherry or wine, reduce and add the Alfredo Sauce and Lobster Base. Finish with parsley and basil. Serve with fresh pasta and seafood, as a sauce over a roasted chicken breast or as a sauce for mac and cheese. Lobster Roll Print Ingredients Lobster Meat Celery Parsley, tarragon or chives Scallion Mayonnaise Lemon juice Dijon or whole grain mustard MINOR’S® Lobster Base Chef Kevin Wassler Build It Combine chopped celery, parsley, tarragon, and scallion with mayonnaise, lemon juice, and mustard Add Lobster Base to add additional flavor Add the lobster meat, mix thoroughly and chill for a few hours. Serve on a toasted split top hot dog bun or on toasted artisan bread. Share this recipe family: More Like This Bring On The Bacon: Fresh Takes On Pork
