Crabby Fries Recipe

Prep potatoes

Wash, peel (optional) and cut russet potatoes into 1/3" (8 mm) sticks. Rinse cut fries under cold water until water runs clear to remove surface starch. Soak in cold water for at least 30 minutes or up to 2 hours; this yields crisper fries.

Drain the potatoes and pat completely dry with clean kitchen towels. Any surface moisture will cause hot oil splatter.

Heat vegetable oil in a deep fryer or heavy 4–6 quart pot to 160°C / 320°F for the first blanch. Use a thermometer to monitor temperature carefully.

Working in batches, blanch fries for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool at room temperature for 10–15 minutes (can be refrigerated briefly if making ahead).

Raise oil temperature to 190°C / 375°F for final fry. Fry potatoes in batches until golden and crispy, 2–4 minutes per batch. Drain on paper towels, sprinkle with 1 tsp kosher salt and 2 tsp Old Bay while hot, toss gently to coat.

In a heavy saucepan over medium heat, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Add the chopped onion, carrot and celery and sweat gently until softened and translucent, 6–8 minutes.

Add the minced garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly and garlic is fragrant.

Stir in 3 tbsp all-purpose flour and cook 2 minutes to form a roux base, stirring constantly to avoid browning too much.

Deglaze the pan with 120 ml dry white wine, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

If using crab shells or concentrate for deeper flavor, add them now along with 750 ml fish or shellfish stock. Bring to a simmer and cook 12–15 minutes to extract flavors.

Strain the bisque through a fine-mesh sieve or chinois, pressing solids to extract liquid. Return the strained liquid to the saucepan and discard solids (or reserve solids if you want to pulse them into the bisque for texture).

Reduce heat to low and whisk in 180 ml heavy cream until combined. Warm gently (do not boil) until the soup is silky, about 3–4 minutes. Season with 1 tbsp lemon juice, 0.5 tsp dry mustard, 0.5 tsp smoked paprika, 1 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust seasoning.

Keep bisque warm over very low heat, stirring occasionally. If thicker bisque is desired, simmer gently 5 more minutes; for thinner, add up to 60 ml additional stock or cream.

Prepare fried capers: heat 60 ml vegetable oil in a small skillet over medium-high heat. Test oil by dropping one caper; it should sizzle. Fry 2 tbsp drained capers in batches for 30–45 seconds until they pop and are crisp. Remove with a slotted spoon to paper towels and season with a pinch of flaky sea salt.

Gently fold 200 g cooked lump crabmeat into a small bowl with a teaspoon of lemon juice and a pinch of salt to brighten the meat. Keep chilled until plating.

To assemble (serves 4): divide hot fries among 4 shallow bowls or plates. Ladle 100–120 ml hot crab bisque over each portion, covering the fries but not making them soggy — add less or more to preference.

Top each portion with ~50 g of the prepared lump crabmeat, a generous sprinkle of fried capers, 1/4 tsp Old Bay seasoning and a scattering of chopped fresh parsley. Finish with flaky sea salt to taste and serve with lemon wedges on the side.

Serve immediately so fries remain crisp beneath the warm bisque. Leftover bisque can be refrigerated up to 2 days; reheat gently before serving.