Crabby Fries Recipe

Prepare potatoes

Cut peeled russet potatoes into 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 30 minutes to 1 hour to remove starch. Drain and rinse, then pat completely dry with towel.

First fry (blanch)

Heat vegetable oil in a heavy pot or fryer to 325°F (160°C). Fry potatoes in batches so oil temperature holds, 4–5 minutes per batch, until potato centers are soft but not browned. Transfer to a paper-lined tray and let cool 10 minutes. Lightly season with 1/2 tsp salt.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry cooled fries in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately toss with remaining 1/2 tsp salt while hot.

Whisk together old bay seasoning, smoked paprika, celery salt, garlic powder, onion powder, cayenne pepper, and brown sugar in a small bowl. Taste and adjust cayenne or brown sugar to preference. Reserve for finishing fries.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until lightly golden and fragrant (do not brown).

Add dairy

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, smoothing out lumps. Cook, whisking, until sauce thickens and begins to simmer, 3–4 minutes.

Finish cheese sauce

Lower heat to low. Stir in 2 ounces softened cream cheese until melted. Add 1 cup shredded provolone and 1/2 cup shredded white cheddar in small additions, stirring until smooth between additions. Whisk in 1/2 tsp Worcestershire, 1/2 tsp Dijon, 1/4 tsp kosher salt, and 1/8 tsp white pepper. Keep sauce warm over the lowest heat or a warm water bath, stirring occasionally to prevent skin forming.

In a small skillet over low heat, melt 1 tablespoon butter. Add picked-over jumbo lump crab meat and warm gently for 1–2 minutes—avoid stirring aggressively to keep lumps intact. Add 1 teaspoon lemon juice, 1 tablespoon chopped parsley, 1/8 teaspoon kosher salt, and a pinch (1/16 tsp) white pepper. Toss gently to combine and remove from heat.

Season fries

Place hot fries in a large serving bowl or on a platter. Sprinkle the prepared House Chesapeake Dust evenly over the fries to taste, tossing gently to coat.

Add cheese sauce and crab

Ladle warmed Philly Cheese Sauce over the dusted fries, using as much as desired. Spoon the warm jumbo lump crab meat evenly over the sauced fries, trying to keep lumps intact for presentation.

Garnish and serve

Scatter thinly sliced green onions (use some white slices for immediate flavor and the green tops for color) over the dish. Serve immediately with lemon wedges on the side so diners can squeeze fresh lemon over the crab if desired.