Crab Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2-inch sticks for classic fries. Rinse cut fries under cold water until the water runs clear to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels.

Blanch fries (optional for crispness)

Heat 2 cups of vegetable oil in a heavy-bottomed pot to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not browned. Remove with a slotted spoon to a wire rack or baking sheet lined with paper towels. Let cool 10–15 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched (or raw, if skipping blanch step) fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while you prepare the topping and sauce.

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the 2 tablespoons flour and whisk constantly to make a blonde roux, cooking 1–2 minutes until fragrant but not browned.

Gradually whisk in 1 cup hot chicken or shellfish stock, scraping any roux bits from the pan. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Stir in 1/4 cup heavy cream, 1/2 teaspoon Old Bay, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon white pepper (if using). Taste and adjust seasoning. Keep the sauce warm on low heat; if it becomes too thick, thin with up to 1–2 tablespoons additional stock or cream.

In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the minced shallot and cook 1–2 minutes until translucent, then add the minced garlic and cook 20–30 seconds more until fragrant. Do not brown.

Raise heat to medium, add the lump crab meat and gently toss just until warmed through, about 1–2 minutes. Be careful to preserve lumps; avoid stirring aggressively.

Remove skillet from heat. Stir in 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon Old Bay seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust (a little more lemon or Old Bay may be added). Keep warm.

Place a generous portion of hot fries on serving plates or a platter in a single layer so they remain crisp.

Ladle warm velouté sauce evenly over the fries (start with about 2–3 tablespoons per serving, more if you like saucier fries).

Top each sauced portion with warmed lump crab meat, distributing the crab so each bite has pieces of meat.

Sprinkle with grated Parmesan (if using), extra 1/2 teaspoon Old Bay for visual and flavor pop, and chopped chives or parsley. Serve immediately while hot and crisp.