Martin Bros. Recipes

Crab Cake with Red Pepper Coulis, Roasted Potatoes & Green Beans

Keywords: Fish & Shellfish

Added: May 07, 2018


1 each Handy Gluten-Free Crab Cake (956630)

PREP | Prepare crab cake as directed.



YIELD | 12

3 each Capital City Red Bell Peppers (361251)

3 Tbsp Roland Pomace Olive Oil (620390)

3 Tbsp Wholesale Peeled Shallots (360565), finely chopped

1/4 cup Hot Water

1 tsp Custom Culinary Gold Label Chicken Base (908008)

1 Tbsp Roland Balsamic Vinegar of Modena (422110)

To taste Salt

To taste Pepper

PREP | Roast red bell peppers over an open flame to char. Cool and remove skin, seeds and core. Heat olive oil in a skillet. Add shallots and prepared peppers. Sauté for approximately 1 minute. Reduce heat. Continue to sweat for approximately 10 minutes. Mix hot water and chicken base together until base is dissolved. Add half of the prepared chicken base to the pepper mixture. In a blender or food processor, blend finished mixture until smooth. Add balsamic vinegar and season with salt and pepper. If sauce is too thick, add more prepared chicken base. Serve over crab cake.



6 oz Wholesale B Potatoes (361876 or 361970), cut into smaller pieces

1 Tbsp Roland Pomace Olive Oil (620390)

As needed Salt

As needed Pepper

PREP | Preheat oven to 375°F. Toss cut potatoes with olive oil, salt and pepper. Roast until tender.



4 oz Norpac Flav-R-Pac® Petite Green Beans (346318)

As needed McCormick Grill Mates® Vegetable Seasoning (470201)

PREP | Prepare and season vegetables. 

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