Crabby and Crispy: The Best Crab Fries Recipe

Crab fries combine two classic bar food favorites – crispy french fries and tender crab. This genius mashup takes things over the top with an indulgent dipping sauce for dunking these crispy crab-loaded fries. Crab lovers and fried food fans alike will rave over this appetizer!

Rich, briny crab meat meets hot and salty fries – what’s not to love? These fries deliver crunch, creaminess, and sweet crab flavor in one incredible fried snack. Making crab fries at home is surprisingly easy too thanks to my crisping method for the fries and a simple lump crab topping with zesty sprinkles of Old Bay.

Keep reading for my step-by-step recipe on how to make these crab-tastic fries right in your own kitchen.

Table of Contents

Ingredients For Crab Fries

For the Fries

3 large russet potatoes, skin-on cut into 1/4 to 1/2 inch fries
Oil for frying (I use peanut)
1 1⁄2 Tbsp cornstarch
1 1⁄2 tsp salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

For the Crab Topping

8 oz lump crabmeat, carefully picked over for shells
1 lemon, zest and juice
3 Tbsp mayonnaise
1 Tbsp fresh parsley, chopped
2 tsp hot sauce
1 tsp lemon pepper seasoning
1 tsp Old Bay Seasoning

For Serving

Melted butter, lemon wedges
Additional Old Bay (optional)

Step-by-Step Instructions:

Make the Fries:

Rinse potatoes well and pat very dry. Slice potatoes lengthwise into long 1⁄4 to 1⁄2 inch thick fries.
Add 1 inch of oil to heavy pot or Dutch oven & heat to 325°F.
Meanwhile, in large bowl, toss fries with cornstarch and seasonings.
Fry potatoes in batches for 5-7 minutes until just shy of golden brown.
Remove par-cooked fries to paper towel lined sheet pan in single layer to cool. Use second lined sheet if needed.
Once oil returns to 325°F, fry potatoes again a second time for 4-5 minutes until deep golden brown and crispy.
Remove fries to paper towel lined pan and season with additional salt if needed while still hot.

Make the Crab Topping:

In a medium bowl, mix together lump crab, lemon zest, lemon juice, mayonnaise, parsley, hot sauce and seasonings until combined.
Refrigerate topping to allow flavors to meld while you finish fries if needed.

To Assemble:

Pile fries onto serving platter and top with desired amount of chilled crab mixture.
Garnish with lemon wedges, extra Old Bay seasoning, parsley and serve immediately with melted butter for dipping.

Frequently Asked Questions:

1. What type of crab can I use?

I highly recommend using high-quality, fresh lump crab meat. Either jumbo lump or lump will work beautifully. Canned will make these too mushy. Pasteurized crab is the most convenient option.

2. Can I use frozen fries instead?

You can but I find homemade fries deliver superior texture – crispy outside and fluffy inside. The initial fry helps dry out the fries so they really crisp up nicely.

3. What dipping sauce goes well with these?

Lemon butter is my favorite for dunking but a creamy dipping sauce like ranch or rémoulade would be tasty too. Some malt vinegar for dipping provides nice tang as well.

4. How do I reheat leftover crab fries?

Place fries on a parchment lined sheet pan and crisp up under the broiler for 2-3 minutes if needed. Then top with crab mixture and broil 1 more minute just until hot. Keep an eye so the crab doesn’t dry out.

5. Can I make these without deep-frying?

You can bake the fries instead but they won’t quite achieve the same level of crispy crunchy texture. Toss fries with oil and bake at 450°F, flipping halfway for even browning. Best to cut fries a bit thinner for baking.

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