Recipe courtesy of Chef Carter

Crab Fries with Spicy Pimento Cheez Whiz Sauce

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 2 to 4 servings
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4 russet potatoes

1/4 cup white vinegar

Vegetable oil, for frying

4 teaspoons seafood seasoning, such as Old Bay

4 cloves garlic, minced 

One 4.25-ounce can lump crab meat

2 tablespoons chopped fresh flat-leaf parsley

Cheese Sauce:

3/4 cup prepared jarred cheese sauce, such as Cheez Whiz

1/4 cup heavy cream

One 4-ounce jar pimento peppers, drained and chopped

3 green onions, chopped

2 jalapenos, seeded and finely chopped

1/4 teaspoon cayenne pepper


  1. For the fries: Peel and slice the potatoes into 1/4-inch-thick planks and place them in a large bowl filled with cold water. Add the vinegar and let sit for 30 minutes. Rinse the potatoes well and pat dry.
  2. Heat the vegetable oil in a large pot to 250 degrees F. Cook the fries for 5 minutes, then remove the fries from the oil and set aside on a wire rack to cool. While the fries are cooling, increase the temperature of the oil to 350 degrees F. Return the fries to the heated oil and cook until crispy, 4 to 5 minutes. Toss the cooked fries with the seafood seasoning and garlic in a large bowl.
  3. While the fries are cooking, combine the cheese sauce, heavy cream, pimento peppers, green onions, jalapenos and cayenne in a medium saucepan over low heat until well mixed.
  4. Place the fries on a plate, sprinkle the lump crab meat on top and drizzle with the cheese sauce. Garnish with the parsley and serve immediately. 
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