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Lemon Garlic Shrimp and Snow Crab Fries


Ingredients
Crab Fries:
8 – 10 oz meat from 2 – 3 snow crab legs, boiled and shells discarded
French fries, homemade or frozen and cooked according to directions
1 Tbsp crab seasoning, such as Old Bay seasoning
1 Tbsp salt, or to taste
2 oz queso fresco or feta, crumbled
2 – 4 spring onions, diced
Lemon wedges, for garnish is desired
1 jalapeno or pepper of choice, diced for garnish if desired
Fresh cilantro, to garnish
Garlic aioli
Crispy bacon, optional
Garlic Aioli:
1 cup sour cream
1/2 cup mayonnaise
2 garlic cloves, finely diced (or 2 tsp of garlic paste)
1/2 tsp salt
Juice from 1/2 lemon
Instructions
How to Boil Crab Legs:

To boil the Snow Crab Leg Clusters, you’ll need to use a large pot, filling the pot just over halfway with cold water and salt added, bring to a boil.
Place the frozen crab legs in the pot, moving them around as needed to fit and keeping them whole, only bending them at the joints, making sure that they are submerged as much as possible.
Cook the Crab Legs for for 5 – 6 minutes. Remove from the heat, and drain and remove meat from the shells. Set aside.
For the Garlic Aioli:

In a mixing boil, combine the sour cream, mayonnaise, garlic, salt, and lemon until mixed well. Cover and refrigerate until ready to serve.
To assemble the Loaded Crab Fries:

Make the French fries, either the homemade method recipe or according the directions for store bought frozen french fries of your choice.
Once fries are cooked, toss with Old Bay seasoning and salt, to taste.
Top the crispy French fries with the snow crab meat, queso fresco or feta, spring onions, cilantro and jalapeno pepper and bacon if desired. Drizzle with the garlic aioli and serve!
Enjoy!

Notes
*Unless you live on the coast are able to purchase freshly caught crab legs, you will find them frozen and are precooked. The different methods – steaming, grilling, sauteing, etc., are for finishing the cooking method heating them through.

You can make the garlic aioli up to 2 days ahead. It will keep for up to 7 days covered and refrigerated.