Crabby Fries Cheese Sauce Food

HEALTHY COPYCAT PHILLY CRAB FRIES {AIR FRYER | OVEN}

Steps:

• Wash and peel potatoes, then dry so they are easier to handle.
• Slice each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut them into the same width sticks to make french fries. Repeat with the remaining potatoes.
• Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries. Alternatively, you can place fries in a pot. Cover with cold water and add about 1 tsp salt. Bring the potatoes to a boil for 5 minutes. Drain the water. If I am short on time, I skip these steps and the fries are just a little less crispy. No big deal.
• Drain and dry potatoes really well. Sometimes I use a salad spinner, but I always use thick paper towels or clean kitchen towels and really wipe them down. A dry fry is a crispy fry!
• Place fries on a parchment lined baking sheet or in the basket of your air fryer. Instead of coating my fries with olive oil, I prefer to use an olive oil sprayer so the oil doesn't weigh the fries down. Spray fries well with olive oil spray, then season fries liberally with salt - I like a fine salt because it sticks better.
• Air Fryer: Cook in small batches on 390/400 for 14-16 minutes, flipping or or shaking them halfway through.
• Oven: bake on 450 for 20 minutes, then flip and finish cooking for about 10 minutes.
• After fries are finished cooking, immediately toss with old bay seasoning and additional salt (if desired). Start with a little of the seasoning, then add more as you wish. You can also add the seasoning before cooking, but I like to do it after as my kids aren't fans (yet, lol!) and I can control the level of seasoning better.
• In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together.
• Slowly whisk in 1 1/2 cups of almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in cheese until fully melted, adding salt to taste. If you need to thin it out, add in some additional milk in 1/4 cup increments.
• You can sprinkle some old bay into your cheese sauce if you want!

CRAB FRIES WITH BEER-CHEESE SAUCE

Steps:

• Spread the fries out on a baking sheet and drizzle lightly with canola or olive oil. Season liberally with salt and pepper and toss with hands to evenly coat all the fries.
• Bake according to the package directions, or until golden and crispy. As soon as they come out of the oven, place in a large bowl and douse with Old Bay spice (this is definitely a "to taste" ingredient, so add as much or as little as you like). If needed, sprinkle with more salt. Transfer the seasoned fries to a serving dish and eat while hot.

CREAM CHEESE SAUCE

Steps:

• Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk and garlic.
• Simmer over low heat, stirring constantly for 3 minutes.
• Serve over pasta or chicken.

YUMMY CHEESE FRIES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
• Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
• Preheat broiler.
• Sprinkle fries with cheese and crumbled bacon.
• Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

CHEESE FRIES

Steps:

• Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown. , Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.

CHEESE FRIES

Steps:

• Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
• Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.

CRAB FRIES

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.

CRAB FRIES WITH BEER-CHEESE SAUCE

Steps:

• Spread the fries out on a baking sheet and drizzle lightly with canola or olive oil. Season liberally with salt and pepper and toss with hands to evenly coat all the fries.
• Bake according to the package directions, or until golden and crispy. As soon as they come out of the oven, place in a large bowl and douse with Old Bay spice (this is definitely a "to taste" ingredient, so add as much or as little as you like). If needed, sprinkle with more salt. Transfer the seasoned fries to a serving dish and eat while hot.
• For the Beer-Cheese Sauce:

THE ULTIMATE CHEESE SAUCE FOR FRIES (WITH BUTTER?)

Steps:

• Prepare fries according to package directions.
• While fries are baking, melt butter in a medium saucepan over medium heat. Once melted, add flour and stir for one minute to create a roux. Whisk in the milk and stir until thick. Add Cooper® Sharp cheese and stir with a wooden spoon until creamy. If desired, add more cheese until you reach your desired consistency.
• Transfer fries to a serving platter or individual dishes. Pour the cheese sauce over the french fries. Serve with an extra side of cheese for dunking. Because trust us, you're going to want more cheese on the side.

CHEESE FRIES WITH ULTIMATE DIPPING SAUCE

Steps:

• Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
• While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
• Place potato strips in ice water to remove excess starch.
• Completely dry potato strips using paper towels.
• Divide potatoes into two batches.
• Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
• While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
• Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
• Remove paper towel from plate.
• Sprinkle grated cheddar cheese on piping hot French fries.
• Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
• Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.

OLD BAY® FRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss French fries and oil together in a large bowl. Add 2 tablespoons seafood seasoning and toss to coat. Place on the prepared baking sheet.
• Bake in the preheated oven until crispy, 35 to 45 minutes.
• While fries are baking, make the cheese sauce by combining milk and seafood seasoning in a heavy-bottomed saucepan over low heat. Add cheese when milk begins to steam and little bubbles begin to form around the edges. Stir gently and frequently until all cheese is melted. Serve immediately on the side as a dipping sauce with hot fries.