LEMON AIOLI OVER LUMP CRAB MEAT & SWEET POTATO FRIES

Lump Crab Sweet Potatoes c2014 TRC 1.jpg

You can make this dish as complicated or as easy you wish. I took the easy route! I used my favorite brand of frozen sweet potato fries and fresh-picked lump crab meat from the seafood department at my local grocery store.

One day, I was so hungry after working out, but I didn't feel like grabbing a bite to eat somewhere. Also, I knew I didn't have much in the fridge but a pound of lump crab meat.

I had every intention to make crab cakes with the lump crab meat, but not that today. I threw the fries in the oven, whipped-up my aioli sauce and then put the yummy dish together.

Easy peasy lemon squeezy!

LEMON AIOLI OVER LUMP CRAB MEAT & SWEET POTATO FRIES Serves 4 Ingredients

  • 1 (20 ounce) package frozen sweet potato fries (I used Alexia)

  • 1 garlic clove

  • Salt

  • 1/4 cup mayonnaise

  • 1/2 teaspoon dijon mustard

  • 1 tablespoon lemon zest (approximately 1 lemon)

  • Juice of 1 lemon

  • 1/2 teaspoon parsley, minced (optional)

  • Salt and Freshly ground black pepper to taste

  • 1/2 pound package lump crab meat (I used Reel Fresh from Central Market)

Directions

<baking the fries>

  • Place frozen fries in a single-layer on a large baking pan.

  • Bake according to package instructions.

<making the aioli>

  • Mash the garlic with a sprinkle of salt in a mortar and pestle, to make a garlic paste.

  • Mix together: mayonnaise, mustard, garlic paste, lemon zest, lemon juice and parsley.

  • Season to taste with salt and pepper.

  • Yields: 1/3 cup

<assembling the dish>

  • Arrange sweet potato fries on a platter.

  • Scatter the lump crab meat over the fries.

  • Drizzle with the lemon aioli.

Notes

  • The aioli is very lemony, temper it with the amount of juice you add. Less lemon flavor means less juice and zest, vice versa.

  • Serve on individual plates by dividing in fours: fries, crab meat and aioli per person.

  • Don't have a mortar and pestle, use your knife.

  • Remove garlic peel, sprinkle salt on garlic and give it a rough chop.

  • Turn the blade of your knife on its side, and drag it over the chopped garlic/salt .

  • Scrape against the cutting board, repeat, till you have a paste.

  • For more aioli, double the recipe. Before you use two whole lemons, taste the aioli. You may like it with only the juice and zest of one lemon or a lemon and a half.

  • Remember, always taste your food. Salt is one of those ingredients that you can always add more.

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