Blue Crab Fries Recipe

Cut potatoes into hand-cut fries roughly 1/3–1/2 inch thick. Rinse in cold water until water runs clear to remove starch, then soak in cold water for 30 minutes to 1 hour.

Drain the potatoes and pat completely dry with paper towels. Toss with salt, pepper and smoked paprika.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (163°C). Blanch fries in batches for 4–5 minutes until just tender and pale. Remove and drain on paper towels. Let cool 10–15 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt.

Make the roux and béchamel

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes until the raw flour smell is gone but it has not browned.

Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens to coat the back of a spoon, about 4–6 minutes.

Remove from heat and stir in Dijon mustard, Worcestershire, lemon juice, salt and white pepper.

Stir in the gruyère and parmesan a handful at a time until melted and smooth. If the sauce is too thick, add up to 2 tablespoons milk to reach a pourable but creamy consistency.

Gently fold in the lump blue crab meat and half of the minced chives. Keep warm over very low heat (do not boil) until ready to assemble.

Pat shrimp, scallops and calamari dry. Toss with olive oil, minced garlic and old bay seasoning.

Heat a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until opaque and just cooked through. Remove to a bowl.

In the same skillet, sear scallops 1–2 minutes per side until golden and cooked through. Remove to the bowl with shrimp.

If using calamari, quickly sauté 30–60 seconds until just opaque and tender, then remove (do not overcook).

Toss the cooked seafood gently with a squeeze of lemon juice and the remaining chives. Keep warm.

On a large platter or individual plates, pile the hot fries stacked high in the center to create a mound.

Ladle the warm blue crab Mornay sauce generously over the top of the fries so it cascades down the sides.

Arrange the seared shrimp, scallops and calamari on top and around the fries.

Scatter pickled jalapeño slices, chopped parsley and green onions over the top. Add lemon wedges around the plate.

Serve with optional tartar sauce and sriracha mayo on the side for dipping. Finish with microgreens or additional chives if desired.