May 16, 2019

Seasoned Garlic Crab Fries with Aioli

Prep Time: 30 mins
Cook Time: 30 mins
Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.

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Seasoned Garlic Crab Fries with Aioli

Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer. The fries are hand-cut and double fried to give you that crisp and golden brown exterior with a light and fluffy inside. They’re tossed in the zesty classic, Old Bay Seasoning, a personal favorite of mine which pairs well with the crabmeat.

Key Ingredients in This Recipe

  • Crab – I love using the meat from the claw of the crabs for this recipe because it has a stronger crab taste. The meat comes from the swimming claws of the crab and are more active muscles so the meat is fattier and darker in color – more pink and brown rather than pure white like the lump meat. Using the claw meat will let the flavor of the crab shine with the seasoned fries.
  • Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When cooked they become soft and light on the inside while frying them in the duck fat leaves them extra crispy on the outside.
  • Old Bay – Old Bay Seasoning is a blend of savory spices like celery salt, bay leaf, mustard powder and black pepper among others, and it’s commonly used to flavor seafood like crab, lobster and other shellfish.

All About Aioli

Want to know a fun fact that a lot of people don’t realize? Aioli is just garlic mayo. When people say they hate mayonnaise but love aioli I can’t help but laugh. If you don’t have the energy to hand whisk your aioli, it can also be made in a food processor (a blender only works for larger quantities because of how high the blades are).

You can also whisk the garlic, salt and lemon juice into ½ cup of store-bought mayonnaise as a shortcut.

Be careful with raw egg yolks – they are not recommended for pregnant women or elderly people.

The Best Way to Cook Fries

The fries are cooked using a double fry method, first at a lower temperature to cook the potatoes then again at a higher temperature to crisp the outside. Working in smaller batches takes a bit more time, but it helps to keep the temperature of the oil even – adding too many fries will drop the temperature of the oil considerably.

Seasoned Garlic Crab Fries with Aioli recipe from cooking with cocktail rings

Tips and Tricks for Frying

  • Take breaks in between batches so the oil can come back to the desired temperature. Every time food is added to hot oil the temperature decreases drastically. Allowing time for it to heat back up again results in an even fry among batches. 
  • Get an infrared thermometer to find the accurate temperature of oil quickly and easily. 
  • I fry most foods in a cast iron skillet. It retains and evenly distributes heat well, keeping it at a more even temperature. 
  • Don’t overcrowd the pan. Leave space so the food cooks evenly.
  • I also recommend keeping a small fire extinguisher in your kitchen just to be safe!
Seasoned Garlic Crab Fries with Aioli in paper cups garnished with crispy garlic and diced jalapeño

How to Make Seasoned Garlic Crab Fries with Aioli

For the fries:

  1. Rinse the potatoes. Slice the peeled potatoes into ¼-inch thick planks and cut each plank into ¼ -inch fries. Add the cut fries to a large bowl filled with cold water and the vinegar and let sit for 30 minutes.
  2. Fry the potatoes. In a heavy-bottomed pot add enough oil to reach 2-inches up the pan. Heat the oil to 250ºF. While the oil heats, drain the fries and pat completely dry. Working in batches, add a handful of the fries to the oil and fry, stirring occasionally, until cooked through, about 5 minutes.
  3. Increase the heat. Use tongs to remove to a paper towel-lined baking sheet. Repeat with the remaining fries. Let all the fries cool to room temperature then increase the temperature of the oil to 350ºF.
  4. Fry for a second time and season. Working in batches again, add fries to the oil and fry until golden brown and crispy, about 3 minutes. Remove to a paper towel-lined baking sheet once more to drain. Add all of the fries to a large mixing bowl and toss with the Old Bay spice.
  5. Fry the garlic. Add the garlic to a fine mesh strainer and carefully lower it into the oil until the garlic is crispy, about 15 seconds then drain on paper towels and set aside.

To make the garlic aioli:

  1. Whisk the egg yolks. Place a medium-mixing bowl on a kitchen towel (this will keep it from moving). Add the egg yolk, garlic, salt and 2 teaspoons of water to the bowl, whisking to combine.
  2. Slowly add the oils. Whisking constantly, slowly drizzle the grape-seed oil into the bowl 1 teaspoon at a time, until the mixture is thick and emulsified. Continue to whisk constantly and add the olive oil, drizzling it in slowly, about a tablespoon at a time. Whisk in the lemon juice and season to taste with salt. Refrigerate until ready to use.

For serving:

  1. Assemble and serve. Divide the fries among serving bowls and top with crabmeat. Drizzle with aioli and top with jalapeños, chives and crispy garlic. Serve immediately.
old bay Seasoned Garlic Crab Fries with Aioli in paper cups garnished with crispy garlic and diced jalapeño

Other Recipes to Try

Seasoned Garlic Crab Fries with Aioli

Print Pin
Prep Time 30 mins
Cook Time 30 mins
Serves 6

Ingredients:

For the seasoned fries:

  • 4 large Russet potatoes, peeled
  • ¼ cup white vinegar
  • Vegetable oil, as needed, for frying
  • 3 teaspoons Old Bay seasoning
  • 4 cloves garlic, chopped

For the aioli:

  • 1 egg yolk
  • 2 cloves garlic minced
  • ¼ teaspoon kosher salt, plus additional as needed
  • ¼ cup grapeseed oil
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice

For serving:

  • ½ cup lump crab meat
  • 1 medium jalapeño, seeds removed and diced
  • 1 tablespoon chopped chives

Instructions:

For the fries:

  • Slice the peeled potatoes into ¼-inch thick planks and cut each plank into ¼ -inch fries. Add the cut fries to a large bowl filled with cold water and the vinegar and let sit for 30 minutes.
  • In a heavy-bottomed pot add enough oil to reach 2-inches up the pan. Heat the oil to 250ºF. While the oil heats, drain the fries and pat completely dry. Working in batches, add a handful of the fries to the oil and fry, stirring occasionally, until cooked through, about 5 minutes.
  • Use tongs to remove to a paper towel-lined baking sheet. Repeat with the remaining fries. Let all the fries cool to room temperature then increase the temperature of the oil to 350ºF (180ºC).
  • Working in batches again, add fries to the oil and fry until golden brown and crispy, about 3 minutes. Remove to a paper towel-lined baking sheet once more to drain. Add all of the fries to a large mixing bowl and toss with the Old Bay spice.
  • Add the garlic to a fine mesh strainer and carefully lower it into the oil until the garlic is crispy, about 15 seconds then drain on paper towels and set aside.

For the garlic aioli:

  • Place a medium-mixing bowl on a kitchen towel (this will keep it from moving). Add the egg yolk, garlic, salt and 2 teaspoons of water to the bowl, whisking to combine.
  • Whisking constantly, slowly drizzle the grapeseed oil into the bowl 1 teaspoon at a time, until the mixture is thick and emulsified. Continue to whisk constantly and add the olive oil, drizzling it in slowly, about a tablespoon at a time. Whisk in the lemon juice and season to taste with salt. Refrigerate until ready to use.

For serving:

  • Divide the fries among serving bowls and top with crabmeat. Drizzle with aioli and top with jalapenos, chives and crispy garlic. Serve immediately.

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