OLD BAY® FRIES
My version of our local Chickie & Pete's Restaurant Crab Fries. No crab meat is in the recipe, just the seasoning. These were created for the customers missing crabs in the months crabs were not available.
Provided by What's for dinner, mom?
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 38.8 g, Cholesterol 36.3 mg, Fat 25.9 g, Fiber 3.4 g, Protein 12.2 g, SaturatedFat 10.2 g, Sodium 1653 mg, Sugar 1 g
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.
SEASONED FRIES WITH CHEESE SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon olive oil and 1/4 teaspoon each kosher salt, pepper, garlic powder, onion powder and paprika. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Heat 1/2 cup half-and-half in a saucepan over medium heat until steaming; add 4 ounces diced sharp cheddar cheese and 2 diced slices American cheese. Cook, whisking, until smooth. Whisk in 1/2 teaspoon Worcestershire sauce. Season with salt and pepper. Serve with the fries.
CHEESE FRIES
This is a wicked-easy recipe that's wicked-good!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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- 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!
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