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

• 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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