Move beyond traditional popcorn chicken with Tyson® Mini Chicken Bites, featuring premium white meat chicken breast.

Welcome to big juiciness, amazing texture and major menu versatility-from the smallest pieces of whole muscle chicken meat we’ve ever created.

Introducing Tyson® Mini Fully Cooked Breaded Whole Muscle Chicken Bites: Tiny, premium, whole muscle white meat chicken breast bites in a light, crispy breading. Smaller than popcorn chicken, these bites are perfect as a shareable snack, topping, or an indulgent ingredient for any number of dishes.

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We’ve got a recipe that’s not just delicious but also easy to prepare in advance! This Crab Cake Sandwich with Dill Pickle Aioli is a must-try for your menu–a simple seafood masterpiece that’s worthy of a 4-star review.

What makes this crab cake sandwich perfect for foodservice?

Crab meat is a winner: Delicious and popular, lump crab meat’s natural sweet and succulent flavors shine through in this recipe, enhanced with just a hint of Old Bay Seasoning.

Effortless Prep: These crab cakes have a short prep time, and they hold together well so you can prepare them in advance – time-saving that maximizes efficiency during service.

Aioli Elevation: It’s not just the flavor that gets elevated here. Elevate appeal (and charge accordingly) on your menu with Dill Pickle Aioli. This signature sauce from Ken’s combines the tang of chopped dill pickles and pickle juice with the creamy richness of aioli. It’s a simple addition that transforms your sandwich into a standout item, and boosts profitability.

Zero Waste, More Profit: No need to worry about leftovers; we’ve streamlined this recipe to allow you to create four, 5-7oz crab cakes (by weight) from 2 pre-portioned 8oz containers of crab meat. This eliminates waste and ensures more profit for your restaurant. It’s a no-brainer for your bottom line.

Yield 4 servings:

Ingredients:

• 16 oz crab meat (2 containers) (#115083)
• 1/2 cup bread crumbs (#24753)
• 1 Egg (#4673)
• 1 tablespoon fresh parsley, chopped (#26274)
• 1 teaspoon Old Bay Seasoning (#6640)
• 1/4 cup mayonnaise (#27310)
• 1 tablespoon Worcestershire sauce (#70717)
• 1/2 teaspoon salt (#70100)
• 1/4 teaspoon black pepper (#22101)
• Zest from 1 lemon (#26031)
• 1 teaspoon ground mustard (#22149)
• 4 Brioche buns (#27487)
• 8 slices ripe tomato, thick-sliced (#26130)
• Leaf lettuce (#10080)
• 8 oz Ken’s Dill Pickle Aioli (#28294)

Instructions:

1. In a mixing bowl, combine crab meat, bread crumbs, chopped parsley, and Old Bay Seasoning. Gently mix until well incorporated, making sure not to over-mix. The crab meat should remain lumpy and intact.
2. In a separate bowl, whisk together mayonnaise, ground mustard, salt, pepper, lemon zest, and the egg until well combined.
3. Gently fold the egg mixture into the crab meat mixture until thoroughly combined. Be careful not to break up the crab meat lumps.
4. Form the mixture into 4 patties (each serving includes 2 patties). Place the patties on a plate and refrigerate them for about 30 minutes. This chilling time helps the crab cakes firm up and prevents them from falling apart during cooking.
5. Fry the crab cakes for approx. 5 minutes or until they are lightly browned and heated through. (3-5 minutes per side if coking in a pan with 1/4 cup vegetable oil.)
6. While the crab cakes are cooking, toast the brioche buns until they are crispy. Spread a generous amount of Ken’s Dill Pickle Aioli on the inside top and bottom of each bun.
7. To assemble the sandwiches, place a sautéed crab cake on the bottom half of each bun. Top with lettuce and tomato slices. Sprinkle fresh chopped parsley over the crab cake.
8. Serve your delicious Crab Cake Sandwiches with Dill Pickle Aioli!

Note: You can also customize your sandwich with additional toppings like avocado, red onion, or coleslaw if desired.

Ingredients for 16 servings:

• 64 oz crab meat (#115083 – 8, 8oz containers)
• 2 cups bread crumbs (#24753)
• 4 eggs
• 4 tablespoons fresh parsley, chopped
• 4 teaspoons Old Bay Seasoning (#6640)
• 1 cup mayonnaise (#27310)
• 4 tablespoons Worcestershire sauce (#70717)
• 4 teaspoons salt
• 1 teaspoon black pepper
• Zest from 4 lemons (#26031)
• 4 teaspoons ground mustard (#22149)
• 16 Brioche buns (#27487)
• 32 slices ripe tomato, thick-sliced (#26130)
• Leaf lettuce (#10080)
• 32 oz Ken’s Dill Pickle Aioli (#28294)

Ingredients for 48 servings:

• 192 oz crab meat (#115083 – 24, 8oz containers)
• 6 cups bread crumbs (#24753)
• 12 eggs
• 12 tablespoons fresh parsley, chopped
• 12 teaspoons Old Bay Seasoning (#6640)
• 3 cups mayonnaise (#27310)
• 12 tablespoons Worcestershire sauce (#70717)
• 12 teaspoons salt
• 3 teaspoons black pepper
• Zest from 12 lemons (#26031)
• 12 teaspoons ground mustard (#22149)
• 48 Brioche buns (#27487)
• 96 slices ripe tomato, thick-sliced (#26130)
• Leaf lettuce (#10080)
• 96 oz Ken’s Dill Pickle Aioli (#28294)

Delicata Squash is a small-sized winter squash that is pale fleshed, and has medium water content. Delicata Squash is ideal for stuffing and serving from “the shell.” One unique finger food style offering is Delicata Squash Rings. Simply seed, slice, bread and fry. There’s no need to peal the skin, that’s edible too! Best served with your signature dipping sauce as an appetizer, add a heaping for a side with BBQ brisket, or load a pile on a burger.

Chef’s suggested dipping sauce: Maple Cumin Aioli. A combination of mayonnaise, dijon mustard, toasted cumin, real maple syrup and seasoning.

NEW from McCain, Anchor® Breaded Hot Pepper Cheese Cubes

First from I’ll Be Pizza Company, a new Gluten Free Cauliflower Crust. It’ll Be is located in Scarborough, ME and can be found all around New England. Their new cauliflower crust is a great addition for any low-carb and/or gluten free menu. Next from Captain Fred’s we have a Pre-Fried Clam Strip. These julienne cut slices of Atlantic surf clams are available in bulk, or smaller quantities for your convenience.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 2/12/20.

INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

There are countless variations of croquettes; including fillings featuring mashed potatoes, cheese, seafood, pork, ground beef and in this case diced chicken thighs. Hormel has taken the labor and yield loss out of the equation with their Fire Braised Chicken Thighs, which we use in this recipe.

Serve 3 or 4 croquettes per order

INGREDIENTS

For the Croquette:

• 6 oz Hormel Fire Braised Chicken Thighs, chopped (Item #7777)
• 1 cup Queso Blanco, shredded (mild cheddar is a good substitute)
• 1/2 cup cream cheese, softened at room temperature
• 1/2 cup red onion, fine dice
• 1/2 cup celery, fine dice
• 1/2 bunch fresh cilantro, rough chop
• 1 oz white balsamic Vinegar
• 2 oz Franks Red Hot sauce
• 1 ea whole egg
• 1 tbsp Dijon mustard
• Salt & Pepper to taste
• Panko to tighten mix
• For breading, flour, egg wash & panko

For the Sour Cream Dip:

• 1 cup sour cream
• 3 ea scallions, thin slice
• 1/2 tsp smoked paprika
• 1 lime zest & juice of
• Salt & Pepper to taste

DIRECTIONS

1. In mixing bowl, incorporate all croquette ingredients except for panko, mix until all ingredients are well incorporated. Add Panko to the croquette mix to desired tightness of mix. Keep in mind that by adding too much Panko to your mix the finished product may be a bit dense and on the dry side.When using Panko to tighten I normally add in small quantities (for this recipe start with 1/2 cup) and allow to rest/absorb for 10 minutes before deciding weather or not to add more. Mix should be moist but tight enough to form and work through breading procedure.
2. Form mix into small rounds, about 1.5 oz each, allow rounds to chill for at least 30 minutes; mix will tighten under refrigeration making for an easy flow when breading. Continue to bread croquettes.
3. Mix all ingredients for sour cream dipping sauce. Adjust seasoning to your specifications.
4. Fry at 300 until golden brown, season as desired and serve with smoked paprika sour cream for your dipping enjoyment.

Chef’s Note: 

• Perfect for appetizer or bar bites menu. Make croquettes bite size (3/4 oz) for use a cocktail reception appetizer.

INGREDIENTS

• 1 ea white fish fillet, beer battered and fried
• 2 oz fried crispy, french fries
• 2 oz cole slaw
• 1 ea lemon wedge
• 4 fl-oz serrano chili aioli

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz signature garlic aioli

DIRECTIONS

1. Batter and fry fish and french fries in 350˚F oil until cooked.
2. Drain and place on plate with ramekin of serrano aioli, serve warm with coleslaw and lemon wedge

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 6 ea bias cut, toasted crostini
• 6 tablespoon serrano chili aioli
• 6 ea thick cut, cooked smoked bacon, diced 2″
• 6 ea fried oysters
• 6 ea sliced, cherry tomato
• 6 teaspoon microgreens

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Spread each crostini with 2 teaspoons of serrano chili aioli evenly.
2. Place one slice of bacon and 1 fried oyster on each. Top with 1 teaspoon chili aioli, 1 slice of cherry tomato and 1 teaspoon of microgreens, and serve!

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1/2 cup slaw mix
• 1 fl-oz lemon vinaigrette
• 1 fl-oz lime vinaigrette
• 1 ea chicken thighs
• 1 oz pickle juice
• 1 oz buttermilk
• 1/2 cup seasoned flour
• 1 ea brioche rill
• 4 fl-oz serrano chili aioli
• 3 ea bread & butter pickles
• 6 oz tater tots
• 2 oz Kogi salsa roja

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Make citrus slaw by mixing cole slaw mix with lemon and lime vinaigrette.
2. Marinate chicken thighs overnight in pickle juice.
3. Remove and dip in butter milk, remove from butter milk and coat with seasoned flour. Deep fry at 350˚F until minimum internal temperature of 165˚F.
4. Toast roll and brush both sides with serrano chili aioli. Place chicken on top, top with slaw and pickles. Serve with tater tots drizzled with salsa roja.

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

Kogi Salsa Roja
Item #20919

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.