Directions for: Seafood Roll with BBQ Chips
Ingredients
Aioli5 clove garlic
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) ginger, grated
4 egg yolks
cup (60 mL) lemon juice
cup (60 mL) Sriracha hot sauce
1 cup (310 mL) grape seed oil
Crab Salad10 rashers bacon
2 cup (500 mL) crab claw meat, roughly chopped
2 cup (500 mL) lump crab meat, chopped
1 cup (250 mL) celery, small diced
1 cup (250 mL) carrot, small diced
1 cup (250 mL) red pepper, small diced
cup (60 mL) dill pickle, diced
1 cup (250 mL) cucumber, diced
1 clove garlic, minced
2 Tbsp (30 mL) ginger, minced
8 soft dinner rolls
BBQ ChipsTbsp (7 mL) smoked paprika
2 Tbsp (30 mL) brown sugar
tsp (2 mL) salt
tsp (2 mL) black pepper
tsp (2 mL) cinnamon
5 large Yukon potatoes
canola or peanut oil for frying, 2-inches (5 cm) in a wide base pot
Directions
Aioli1. Heat oven to 350F (180C) roast garlic in olive oil until soft and golden brown, about 35-40 mins. Cool at room temperature.
2. In a tall container, combine roasted garlic, mustard, ginger, egg yolks, lemon juice and hot sauce.
3. Using hand blender, combine mixture at high speed while gradually streaming in all grape seed oil to emulsify.
Crab Salad1. Lay bacon between 2 small trays, bake at 350F (180C) for 40 min. or until crisp. Cool and crumble, set aside.
2. Place all ingredients for Crab Salad into large bowl and add Aioli, gently fold together.
BBQ Chips1. Combine all of the ingredients except potatoes and oil in a bowl, set aside.
2.
Slice potatoes thin on mandolin, about 1/8 (3mm) thick. In small batches, fry in oil at 350F (180C) until golden brown, drain on to paper towel and sprinkle with BBQ seasoning while warm.
See more: Complex, Seafood, Summer, Potatoes, Eggs/Dairy, Vegetables, Party Favourites, Main