Crab Cake Sliders with Dijon Roasted Garlic Aïoli
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Credit: Courtesy of Phillips Foods
The National Culinary Review, April 2010
Ingredients
4 Phillips Signature Crab Cake Minis
4 mini burger buns
2 Roma tomatoes, sliced
4 slices sweet pickles
Lettuce, shredded
1 oz. Dijon Roasted Garlic Aïoli (recipe follows)
Dijon Roasted Garlic Aïoli
1 head roasted garlic, cloves removed, peeled
1 cup mayonnaise
Salt and pepper, to taste
Instructions
Method: Cook crab cakes according to package directions. Toast buns; spread with Dijon roasted garlic aïoli. Place tomato, sweet pickle, lettuce and crab cake on bun.
Dijon Roasted Garlic Aïoli
Method: Purée garlic in food processor. Add mayonnaise; process until smooth. Season to taste with salt and pepper. Store in refrigerator.
Yield
4 sliders
Tags
Appetizer, Main Dish, Seafood, The National Culinary Review
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