Crab Meat Fries Recipe

Prep potatoes

Rinse and peel the russet potatoes. Cut into 1/4-inch sticks for fries. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (or up to 4 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the dried potato sticks in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool.

Season

In a small bowl, combine Cajun seasoning, salt, and black pepper. Set aside to coat fries after final fry.

Final fry

Increase oil temperature to 375°F (190°C). Fry the cooled blanched fries in batches for 2–3 minutes until golden and crisp. Drain well, immediately toss hot fries with the prepared Cajun seasoning mixture so they’re evenly coated. Keep warm in a low oven (200°F/95°C) while you prepare the topping and sauce.

Cook aromatics

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Warm crab

Add the lump crab meat to the skillet and gently fold to combine, warming it through for 1–2 minutes. Add lemon juice, 1/2 teaspoon Old Bay or extra Cajun seasoning, chopped parsley, salt, and black pepper. Taste and adjust seasoning. Remove from heat and keep warm. Take care not to over-stir to preserve lumps of crab meat.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes, whisking constantly, to make a blond roux without browning.

Add dairy

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, smoothing lumps as you go. Bring the mixture to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Reduce heat to low. Whisk in 1 cup grated sharp cheddar and 1 ounce softened cream cheese until melted and smooth. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat or transfer to a small insulated container; whisk before serving if it thickens.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1 tablespoon chopped chives or parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth, taste and adjust hot sauce or seasoning as desired. Chill until ready to serve.

Plate fries

Place a generous portion of hot Cajun fries on a serving platter or individual plates.

Top with crab

Spoon the warmed lump crab mixture evenly over the fries, distributing crab lumps across the surface.

Drizzle cheese sauce

Ladle warm cheese sauce over the crab-topped fries, covering evenly. Use as much sauce as desired — about 1/2 cup to 3/4 cup total for the recipe.

Garnish & serve

Sprinkle a light dusting of smoked paprika (optional) and extra chopped parsley over the top. Serve immediately with the chilled Creamy Crab Fry Sauce on the side for dipping.