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.

Course Appetizer

Cuisine American

Keyword aioli, Crab, garlic, seafood, seasoned, shellfish

Prep Time 30

Cook Time 30

Servings

Calories 304kcal

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

US Customary - Metric

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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