Recipe courtesy of Brian Lofink

The Appetizer Formerly Known as...

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  • Level: Intermediate
  • Total: 9 hr 25 min (includes chilling time)
  • Active: 55 min
  • Yield: 1 serving
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13 ounces french fries, freshly cooked

6 ounces Imperial Sauce, recipe follows

1 1/2 ounces crab claw meat

2 lemon wedges

1 tablespoon finely chopped fresh parsley

Imperial Sauce: 

1 stick butter 

1 cup all-purpose flour

4 cups milk

1 cup mayonnaise

1/2 cup lemon juice

16 egg yolks, well beaten

2 tablespoons plus 2 teaspoons Worcestershire sauce

2 tablespoons plus 2 teaspoons dry mustard

2 tablespoons plus 2 teaspoons cayenne pepper

4 teaspoons celery salt

4 teaspoons salt

4 teaspoons ground black pepper


  1. Preheat the broiler.
  2. Place the cooked french fries onto a plate. In a small saute pan, combine the Imperial Sauce and crab and bring to a simmer. Pour over the fries and place under the broiler until the sauce starts to bubble and turn golden brown, 30 to 60 seconds. Remove the fries from the broiler and garnish with lemon wedges and parsley. 

Imperial Sauce: 

Yield: 1 gallon
  1. Begin by making a bechamel sauce. In a 4-quart saucepan set over low to medium heat, add the butter and melt. Stir in the flour until a paste forms, and then cook for 3 to 4 minutes to achieve a blonde roux. Slowly whisk in the milk to avoid forming any lumps and bring to simmer. Cook for 30 minutes to cook out the flour taste. 
  2. While the bechamel sauce is cooking, in a separate bowl combine the mayonnaise, lemon juice, egg yolks, Worcestershire sauce, dry mustard, cayenne pepper, celery salt, salt and black pepper, and whisk until fully incorporated. 
  3. After the bechamel sauce has simmered for 30 minutes, SLOWLY pour the sauce into the egg mixture while whisking. If the bechamel sauce is added too fast, the eggs mixture will scramble. Allow the sauce to cool, and then refrigerate for at least 8 hours to allow the flavors to blossom.