Crab Fries Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/4- to 1/2-inch fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to firm them and further remove starch.

Dry and coat

Drain the soaked potatoes and pat thoroughly dry with kitchen towels. Toss the dried fries with cornstarch, salt, black pepper, garlic powder, and paprika until evenly coated.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry the coated fries in batches for 4–5 minutes until pale and slightly tender but not browned. Remove to a wire rack or paper towels to drain and cool.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with a pinch of extra salt if desired. Keep warm in a low oven (200°F / 95°C) while preparing crab and beer cheese.

Sauté aromatics and warm crab

In a medium skillet, melt 1 tablespoon butter over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the lump crab meat and gently warm, stirring once, about 1–2 minutes—take care not to break up the lumps too much.

Season and finish

Stir in lemon juice, chopped parsley, Old Bay seasoning, salt, and black pepper. Taste and adjust seasoning. Remove from heat and keep warm until assembly.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes to remove the raw flour flavor, whisking constantly so it turns a light golden (do not brown).

Add liquids

Gradually whisk in 1/2 cup beer until smooth, then whisk in 1/2 cup milk. Bring the mixture to a gentle simmer while whisking; it will thicken slightly.

Finish cheese sauce

Lower heat to low and whisk in the cream cheese until melted and incorporated. Remove the pan from direct heat and gradually whisk in the grated sharp cheddar a handful at a time until fully melted and smooth. Stir in Dijon, Worcestershire, cayenne (if using), salt, and black pepper. If the sauce is too thick, thin with up to 2 tablespoons additional milk. Keep warm on very low heat, stirring occasionally so it does not separate.

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

Ladle warm beer cheese over the fries, covering evenly (reserve some sauce for dipping if desired).

Top with the warmed lump crab meat, distributing lumps across the fries so each bite has crab.

Garnish with chopped chives or parsley and serve with lemon wedges on the side. Squeeze lemon over the crab as desired before eating.