CRAB CAKE SLIDERS WITH DIJON ROASTED GARLIC AÏOLI Phillips Foodservice, Baltimore, Md., www.phillipsfoodservice.com; wine pairing by Marlene Rossman Yield: 4 servings 4 Phillips Signature Crab Cake Minis 4 mini burger buns 1 oz. Dijon roasted garlic aïoli 2 Roma tomatoes, sliced 4 slices sweet pickles Lettuce, shredded, as needed Method (1) Preheat fryer to 350˚F. Place crab cakes in fryer; cook 3-4 minutes or until golden brown and they reach an internal temperature of 165˚F. (2) Toast buns, and spread with Dijon roasted garlic aïoli. (3) Place tomato, sweet pickle, lettuce and cooked crab cake on bun. Wine pairing: Crab and Chardonnay are a pairing from heaven. Try Derby Wine Estates Chardonnay 2006 (California) with its tropical fruit, green apple and honey flavors that marry the crab to the aïoli, pickles and tomatoes. Black Tie Presentation, Lower Food Cost Sensation Enhancing Menu Items with Athens Fillo Dough… t Reduces portion size of costly ingredients t Increases eye appeal with unique shapes t Creates added value for your guests t Cuts food costs to keep your purse full ® For recipes and food costs visit www.athensfoods.com/foodservice or call 1-800-837-5683 Blue Cheese & Pancetta Phyllo Purses with Roasted Pepper Aioli www.chefmagazine.com 08.19.2009 21:25 CM14791_0909.pdf September/October 2009 | 17