Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut sweet potatoes into 1-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, about 25 minutes.

Meanwhile, place cranberries in a small bowl. Cover with hot water and set aside. Place 1 TBSP sugar and 1/4 cup water in a large nonstick pan; stir to combine. Heat over medium-high heat and toss in walnuts. Bring to a boil and cook, stirring occasionally, until nuts are coated in a sticky glaze, 3-4 minutes. Turn off heat; transfer to a plate. Rinse and wipe out pan.

Grate or finely mince garlic. Zest lemon until you have 1 tsp zest; quarter lemon. In a second small bowl, combine mayonnaise, lemon zest, 1 TBSP lemon juice, and 1/4 tsp paprika (we sent more). Stir in garlic (to taste). Taste and season with salt, pepper, and more lemon juice and/or paprika.

Gently pat crab cakes dry with paper towels; season all over with salt, pepper, and remaining Fry Seasoning. Heat a large drizzle of oil in pan used for walnuts over medium heat. Add crab cakes and cook, without disturbing, until crisp and browned on bottom, 4-6 minutes.

Gently flip crab cakes and cook until lightly browned on other side, 2-3 minutes. Add 2 TBSP butter to pan and swirl to coat crab cakes. Cook until browned and cooked through, 1-2 minutes more. Turn off heat; transfer to a paper-towel-lined plate. Season with salt and pepper. In a medium bowl, combine a large drizzle of olive oil, a big squeeze of lemon juice, and a pinch of salt and pepper.

Toss mixed greens, walnuts, and cranberries (draining before adding) into bowl with dressing. Divide crab cakes, sweet potatoes, and salad between plates. Dollop crab cakes with some of the aioli. Serve with remaining aioli on the side and any remaining lemon wedges for squeezing over.