CRAB FRIES

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Crab Fries image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 31

Oil, for frying, optional
15 ounces frozen french fries
1 ounce Fry Seasoning, recipe follows
2 ounces Char Grill Butter, recipe follows, melted
4 ounces Char Grill Cheese, recipe follows
2 ounces lump crabmeat
4 ounces Crab Mayo, recipe follows
3/4 cup paprika
3/4 cup kosher salt
1/2 cup chili powder
1/2 cup granulated garlic
2 tablespoons cayenne pepper
2 pounds butter
1/2 cup lemon juice
1/4 cup minced garlic
1/4 cup hot sauce
1/4 cup Worcestershire sauce
2 tablespoons kosher salt
1 1/2 tablespoons granulated garlic
1 ounce liquid smoke
3 1/2 cups shredded Parmesan
1 1/2 cups shredded mozzarella
1 tablespoon granulated garlic
1 bunch fresh parsley, chopped
1 bunch fresh parsley, finely chopped
1/2 red onion, small dice
3/4 cup mayonnaise
1/4 cup lemon juice
1/4 cup hot sauce
1 tablespoon honey
1 tablespoon seafood seasoning, such as Old Bay

Steps:

  • Prepare your preferred method for frying french fries, such as oil on a stovetop, countertop fryer or air fryer at 350 degrees F.
  • Drop the frozen fries into the oil and cook for 8 minutes (if you prefer a little extra-crisp, cook for an additional 2 minutes). Transfer to a medium bowl.
  • Season with the Fry Seasoning to taste. Drizzle with the Char Grill Butter and toss until the fries are all covered.
  • To a bowl or plate of your choice, add a layer of fries, an even layer of the Char Grill Cheese, lump crab and a drizzle of the Crab Mayo on top, then repeat the process.
  • In a medium bowl, combine the paprika, salt, chili powder, granulated garlic and cayenne. Stir with a whisk until all ingredients are incorporated. Store in an airtight container, up to 1 month.
  • In a medium stockpot, combine the butter, lemon juice, garlic, hot sauce, Worcestershire, salt, granulated garlic, liquid smoke and 1/2 cup water. Melt the butter on low heat, then turn the heat to medium and bring to a simmer. Cook for 5 minutes, then turn off the heat. (Be sure not to bring the mixture to a boil.) Store in an airtight container for up to 7 days.
  • Combine the Parmesan, mozzarella, granulated garlic and parsley in a large mixing bowl. Transfer to a food processor and pulse until chopped into small pieces. Can be stored in the refrigerator for up to 7 days.
  • In a large bowl, combine the parsley, onion, mayonnaise, lemon juice, hot sauce, honey and seafood seasoning until all ingredients are fully incorporated. Refrigerate in an airtight container for up to 7 days.

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