Crab Fries Recipe

Prep potatoes

Cut peeled russet potatoes into 3/8–1/2-inch sticks (fries). Rinse in cold water until water runs clear to remove excess starch, then soak the cut fries in cold water for 30 minutes (or up to 2 hours) in the refrigerator.

Dry and toss

Drain potatoes and spread on clean kitchen towels. Pat thoroughly dry. In a large bowl combine all-purpose flour, 1 tablespoon Old Bay seasoning, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the dried fries and toss until lightly coated in the seasoned flour (this gives extra crispness and seasoning adhesion).

Fry (first fry)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the coated fries in batches without overcrowding for 4–5 minutes until just tender but not brown. Remove with a slotted spoon to a wire rack set over a baking sheet; let rest for 5 minutes.

Fry (second fry)

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden brown and crisp, about 2–3 minutes. Remove to a paper towel-lined tray, immediately toss with remaining 1/2 tablespoon Old Bay seasoning while hot so seasoning adheres.

Make crab mixture

In a medium skillet melt 2 tablespoons unsalted butter over medium heat. Add minced shallot and cook until softened and translucent, about 2 minutes (do not brown). Remove skillet from heat and allow to cool for 1 minute.

Combine with crab

In a bowl combine the lump crab meat, sautéed shallot and butter, 1 tablespoon lemon juice, 3 tablespoons light mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, chopped chives, chopped parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon extra Old Bay. Gently fold to combine, taking care not to break up crab lumps. Taste and adjust seasoning as needed.

Warm gently (optional)

If you prefer warm crab topping, return the crab mixture to the skillet over very low heat for 1 minute just to warm through (do not simmer) or warm in a 250°F (120°C) oven for 3–4 minutes. Keep warm until ready to serve.

Whisk together ketchup, mayonnaise, 1 teaspoon hot sauce, 1 teaspoon lemon juice, and 1/2 teaspoon Old Bay in a small bowl until smooth. Taste and adjust hot sauce or lemon to preference. Chill until serving.

Arrange fries on a platter or individual plates. Spoon warmed or room-temperature crab mixture evenly over the fries so crab is distributed across the tray.

Drizzle some of the prepared sauce over the crab and fries or serve sauce on the side for dipping. Garnish with chopped parsley and lemon wedges. Serve immediately so fries stay crispy.

Leftovers: Store crab topping separately in an airtight container in the refrigerator for up to 2 days. Re-crisp fries in a 400°F (200°C) oven for 6–8 minutes before serving.