Philly Crab Fries 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!

PHILLY CRAB FRIES

Steps:

• Preheat oven to 375°F.
• Slice the potatoes into wedges, then place them in a large bowl and drizzle the olive oil over the potatoes.
• Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.
• Toss well to coat.
• Place the potatoes on a baking sheet in a single layer.
• Place in the oven and bake for 30-40 minutes.

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.

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.