Crab Cakes, Lemon Aioli, Arugula Salad and Roasted Potatoes

Ingredients

• 1 cup mayonnaise (Use a high-quality, full-fat mayonnaise for the best texture and flavor.)
• 3 pcs garlic cloves (Finely minced or made into a paste.)
• 2 tbsp lemon juice (Freshly squeezed is essential for the best taste.)
• 1 tsp lemon zest (From one small lemon.)
• 1 tsp dijon mustard (Adds a subtle tang and helps emulsify.)
• 0.5 tsp salt (Fine sea salt or kosher salt.)
• 0.25 tsp black pepper (Freshly ground for best flavor.)
• 1 tbsp cold water (Optional, to thin the aioli to your desired consistency.)

Instructions

1. 1

   On a cutting board, finely mince the garlic cloves. Sprinkle the salt over the minced garlic. Using the flat side of your knife, press and scrape the garlic and salt mixture back and forth for about 1-2 minutes until it forms a smooth paste. This step is crucial for mellowing the sharp bite of the raw garlic.

2. 2

   In a medium bowl, combine the garlic paste, mayonnaise, freshly squeezed lemon juice, lemon zest, and Dijon mustard.

3. 3

   Whisk all the ingredients together until the mixture is smooth, creamy, and well-combined. Taste the aioli and add the freshly ground black pepper. Adjust seasoning if necessary.

4. 4

   If you prefer a thinner consistency, whisk in the cold water, 1 teaspoon at a time, until it reaches your desired texture.

5. 5

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows all the flavors to meld together beautifully.

Ingredients

• 5 oz Arugula (Washed and thoroughly dried)
• 3 tbsp Extra Virgin Olive Oil (High quality for best flavor)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.33 cup Parmesan Cheese (Thinly shaved with a vegetable peeler)
• 3 tbsp Pine Nuts
• 1 tsp Dijon Mustard
• 1 clove Garlic (Finely minced or grated)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.

2. 2

   Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.

3. 3

   Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.

4. 4

   Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.

5. 5

   Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.