Crabby Fries Recipe

Peel and cut the russet potatoes into thin fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Drain and pat the fries dry thoroughly.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the potatoes in batches for 3-4 minutes until light golden. Remove and drain on paper towels.

Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden brown and crispy, about 2-3 minutes.

Drain again, sprinkle with salt, and set aside.

In a skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.

Add the lump crab meat and Old Bay seasoning, cooking for 2-3 minutes until heated through.

Stir in lemon juice and remove from heat.

In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for 1-2 minutes.

Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 3-5 minutes.

Remove from heat and stir in the shredded cheddar cheese until smooth. Season with salt and black pepper.

Place the hot fries on a serving platter. Drizzle with the warm cheese sauce.

Top with the warm crab mixture.

Sprinkle with additional Old Bay seasoning and chopped parsley for garnish.