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Pairing of the Day: May 24 - 28, 2010

Slide 2 of 5

Crab Rolls with Lemon Aioli

New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar of Cure simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d'oeuvres.

Pairing: A lightly oaked California Chardonnay like the 2008 Paul Dolan or 2007 Molnar Family Poseidon's Vineyard

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