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Home › Forums › Lunch & Dinner Forums › Seafood › Crab Fries

This topic contains 28 replies, has 0 voices, and was last updated by Squidly Squidly 14 years, 11 months ago.

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  • February 9, 2006 at 9:43 am #2187337
    mikez629
    mikez629
    Member

    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.

  • February 9, 2006 at 9:43 am #2187338
    db1105
    db1105
    Member

    Crab fries are just french fries sprinkled with old bay seasoning. Herr’s make a old bay potato chip which are quite tasty.

  • February 9, 2006 at 9:43 am #2187339
    jettababs
    jettababs
    Member

    Sounds like a decadent version of poutine….as if poutine could get any more decadent.

  • February 9, 2006 at 9:43 am #2187340
    unabashed
    unabashed
    Member

    how about Utz Crab Chips and some Nacho Cheese?
    [:p]

  • February 9, 2006 at 9:43 am #2187341
    eatingteam
    eatingteam
    Member

    "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).

    Tony

  • February 9, 2006 at 9:43 am #2187342
    Walleye
    Walleye
    Member

    quote:

    Originally posted by EdSails

    quote:

    Originally posted by TJ Jackson

    Err….I find it more than a little odd that "crab fries" has no crab in it. That’d be like getting a cheese steak and finding it had no cheese. or no steak.

    Ever had plum pudding?

    No. But I’ve had Pepper Pot soup, and I never was able to find a pepper pot in it.

  • February 9, 2006 at 9:43 am #2187343
    EdSails
    EdSails
    Member

    quote:

    Originally posted by TJ Jackson

    Err….I find it more than a little odd that "crab fries" has no crab in it. That’d be like getting a cheese steak and finding it had no cheese. or no steak.

    Ever had plum pudding?

  • February 9, 2006 at 9:43 am #2187344
    teddybear513
    teddybear513
    Member

    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.

  • February 9, 2006 at 9:43 am #2187345
    Elecid
    Elecid
    Member

    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.

  • February 9, 2006 at 9:43 am #2187346
    Gizmolito
    Gizmolito
    Member

    quote:

    Originally posted by Squidly

    Why do people take 140 dollar/oz Beluga Malossol caviar and dump it on toast points with a mother-of-pearl spoon? Because it works. The cheap toast is a basically flavorless vehicle that provides a complimentary texture. Maybe fries will do the same for the crabmeat and cheese.

    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]

  • February 9, 2006 at 9:43 am #2187347
    V960
    V960
    Member

    Sounds like a waste of crab to me.

  • February 9, 2006 at 9:43 am #2187348
    TJ Jackson
    TJ Jackson
    Member

    ah, but then thre’s that whole beauty and the eye (or tongue?) of the beholder thing, MH

  • February 9, 2006 at 9:43 am #2187349
    Walleye
    Walleye
    Member

    quote:

    Originally posted by Squidly

    Life is short. I’ll try almost anything once. If it doesn’t work I move on.

    Mike Anderson’s in Baton Rouge/New Orleans sells a lot of Crabmeat Au Gratin and his is nowhere near the best.

    Why do people take 140 dollar/oz Beluga Malossol caviar and dump it on toast points with a mother-of-pearl spoon? Because it works. The cheap toast is a basically flavorless vehicle that provides a complimentary texture. Maybe fries will do the same for the crabmeat and cheese.

    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.

  • February 9, 2006 at 9:43 am #2187350
    sizz
    sizz
    Member

    quote:

    Squidly Posted – 02/10/2006 : 22:14:17
    ——————————————————————————–
    Life is short. I’ll try almost anything once. If it doesn’t work I move on.

    Mike Anderson’s in Baton Rouge/New Orleans sells a lot of Crabmeat Au Gratin and his is nowhere near the best.

    Why do people take 140 dollar/oz Beluga Malossol caviar and dump it on toast points with a mother-of-pearl spoon? Because it works. The cheap toast is a basically flavorless vehicle that provides a complimentary texture. Maybe fries will do the same for the crabmeat and cheese.

    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

  • February 9, 2006 at 9:43 am #2187351
    roossy90
    roossy90
    Member

    I am the queen of google-fu[:o)].. I am tenacious![8D]

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