LEMON AIOLI OVER LUMP CRAB MEAT & SWEET POTATO FRIES
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
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)
<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.
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.