There is no crab on the fries-they are seasoned with the same seasoning as there crabs. They are served with this strange cheese sauce that never becomes soilid. Chickie and Petes is famous for there crab fries. They sell them at Eagles/Phillies/flyers/and Sixer games.
Crab fries are just french fries sprinkled with old bay seasoning. Herr’s make a old bay potato chip which are quite tasty.
Sounds like a decadent version of poutine….as if poutine could get any more decadent.
how about Utz Crab Chips and some Nacho Cheese?
"Crab Fries" are crinkle french fries served in a big cup smothered with an old bay type seasoning. On the side is melted American cheese for dipping. These are made by a lot of places in the area but the most noted are "CHICKIE’S AND PETE’S" They are sold at Philadelphia sporting events / concerts as well as the bar located in Northeast and South Philly.
These are very, very good and addicting. I would recommend anyone that has a chance to try these to do so…Just get a large drink with it(salty).
Ever had plum pudding?
No. But I’ve had Pepper Pot soup, and I never was able to find a pepper pot in it.
Ever had plum pudding?
I was looking for the recipe for crab fries myself! My fiance and I go to Chickie and Pete’s all the time because we are right across the river from Philadelphia. I can assure you that there is no crab meat on their crab fries. It is old bay and I think that the cheese is some version of a melted american cheese.
I think that perhaps the term "crab fries" means very little specific. A "fry" is a small fish (and often used for shellfish as well). Crab farmers refer to their baby crabs as "crab fries", just like shrimp farmers refer to their baby shrimp as "shrimp fries". There is a big business in the selling & cultivation of both.
So restaurants pick up the obvious pun and put french fries with crab or shrimp. Also, shrimp fries are mass-produced by an asian snack company and sold in stores everywhere. They basically just have shrimp seasoning. I’ve never seen bagged crab fries, but hey, i’ll bet they’re out there.
It’s true, however, that most people figure that if it has it in the name, it better have it in the dish. I tend to agree, and find the idea of french fries with crab to be most appealing. I doubt, however, that a french fry would be as effective as a flavorless medium to bring out the taste of the crab. I would bet more that it complements the flavor with its saltiness (either from cheese or actual salt). I wouldn’t want to put the best dungeness crab on these things. Just my 2 cents, and i could be completely wrong, having never experienced them myself.
Ahh, excellent idea! I think I’ll get some beluga caviar, and put it on some Ore-Ida Crinkle-Cuts. Then cheese on top of that! Where d’ya get them pearl spoons? [:D]
Sounds like a waste of crab to me.
ah, but then thre’s that whole beauty and the eye (or tongue?) of the beholder thing, MH
I’ve never understood that bit of toast-point silliness. It’s my spoon and I don’t need a place to put my fish eggs before they get to my mouth.
your so right Squidly …………….. as you so correctly stated "a flavorless vehicle that provides a complimentary texture" that’s the idea of a lot of foods that contain such a delicate flavor that one would not want to disturb that flavor.
I live in a part of this county where we are fortunate to have a abundance of Dungeness Crab. We have it served a lot of ways but always it’s the delicate crab that is the predominant taste. Last week I "field striped" a cooked 2 1/2 lbs. crab that give me about a little over a pound of meat. I then melted a 1/2 lb. of butter in a sauce pan, I placed the crab meat into the butter just for a minute to heat the crab, then pored the butter and crab over a pound of freshly cooked angle hair pasta. Lightly tossed, sprinkled with parsley and served immediately, along with sourdough bread ….. my gal had a white wine and I had a non-alcohol beer.
The next crab I will definitely try the french fried potatoes as a base for my buttered crab meat. I will omit the cheese though for our deep cold water crab is to delicate tasting to cover with cheese. Unlike your warm and shallow water Chesapeake Bay crab which has a more fishy taste and can use all the help it can get ….. lol Thanks for the great idea……….. we just might start something new here on the West Coast.
Discloser:………….. I do love Chesapeake Bay crab cakes
I am the queen of google-fu[:o)].. I am tenacious![8D]
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