There’s something special about piling warm, golden fries high with rich, buttery crab meat and drizzling over a creamy garlic aioli. This isn’t just a snack — it’s the kind of appetizer that makes everyone lean in, grab a fry, and grin. Loaded crab fries are one of my go-to recipes when I want to turn something simple into a real treat.
I still remember the first time I made these for a little weekend get-together at home. The fries came out sizzling hot, the crab was tender and sweet, and as soon as I set the platter down, it disappeared faster than I could sit. That’s how I knew this recipe was a keeper.
Why These Fries Hit the Spot
French fries are great on their own, but when you add sweet snow crab meat and a garlicky sauce, they turn into something seriously addictive. The contrast between the crispy fries and the delicate crab is what makes this dish special.
I like serving these when friends come over because they look fancy but are actually incredibly easy to make. It’s the kind of food that doesn’t need much introduction — people see it, grab a fry, and suddenly there’s silence except for happy crunching.
These loaded crab fries also make a fun dinner for nights when you want something a little indulgent without going to a restaurant. A platter in the middle of the table, some napkins, and a few cold drinks — that’s all you need.
Ingredients You’ll Need
-
Snow crab legs – fresh or frozen, cooked and shelled.
-
French fries – either homemade thick-cut fries or a good frozen batch.
-
Garlic aioli – made with mayo, garlic, lemon, and a touch of salt.
-
Seasoning – a bit of salt and Old Bay (or your favorite crab seasoning).
-
Fresh parsley or chives – for garnish.
-
Lemon wedges – optional, but that squeeze of citrus brightens everything up.
Why Snow Crab Works So Well
Snow crab has a naturally sweet flavor that balances beautifully with the savory fries. It’s tender but still firm enough to hold its shape when piled on top. I usually boil mine with a pinch of salt and sometimes Old Bay for an extra layer of flavor.
How I Make Them
Step 1: Cook the Crab
I bring a large pot of salted water to a boil, add the crab legs, and let them simmer just until heated through. It doesn’t take long — about 5 to 7 minutes. Boiling keeps the meat moist and makes it easy to crack open.
Once cooked, I remove the meat from the shells and set it aside. If I’m prepping ahead for guests, I’ll do this step early and keep the crab chilled until it’s time to assemble.
Step 2: Make the Fries
On relaxed days, I cut my own fries a little thicker so they hold up under the toppings. On busy nights, I use frozen fries — and honestly, no one complains. Bake or fry until golden and crisp.
Step 3: Mix the Aioli
While the fries cook, I whisk mayo with minced garlic, a squeeze of lemon juice, and a pinch of salt. Sometimes I add a touch of Dijon mustard for a bit more punch. It’s simple but tastes like something you’d get at a seafood shack by the beach.
Step 4: Assemble
I pile the hot fries onto a platter, scatter the crab generously over the top, and drizzle with garlic aioli. A sprinkle of fresh herbs and a dusting of seasoning bring it all together.
Practical Tips from My Kitchen
-
Keep everything hot: Warm fries and warm crab make the best bite.
-
Don’t skimp on seasoning: Old Bay or lemon pepper adds a lot of character.
-
Layer smartly: If you’re making a big batch, layer fries and crab so every fry gets a little love.
-
Extra sauce on the side: People always want more. I keep a small bowl of aioli for dipping.
-
Shortcut alert: Pre-cooked crab works just fine. Just reheat gently so it stays tender.
Make-Ahead Options
-
You can cook and shell the crab earlier in the day. Keep it chilled and reheat gently before serving.
-
The aioli can be made a day ahead and stored in the fridge.
-
Fries should always be cooked fresh for that crisp edge, but you can cut them in advance if making homemade.
Serving Ideas
-
As a party appetizer: pile them high on a big tray and let everyone grab their own.
-
As a casual dinner: add a simple green salad or slaw on the side.
-
For game day: serve alongside wings or sliders — it’s a crowd-pleaser.
-
To dress it up a little, finish with a touch of grated parmesan and extra herbs.
Storing Leftovers
Loaded crab fries are best eaten fresh, but if you happen to have any left:
-
Store the crab and fries separately.
-
Keep the crab in an airtight container in the fridge for up to 2 days.
-
Reheat the fries in the oven or air fryer to bring the crunch back.
-
Gently warm the crab so it doesn’t dry out.
The aioli can be stored in the fridge for a couple of days as well.
FAQs
Can I use other types of crab?
Yes, Dungeness or lump crab meat works beautifully.
What if I don’t have Old Bay seasoning?
You can mix paprika, garlic powder, salt, and a bit of cayenne for a quick substitute.
Can I make this with sweet potato fries?
Absolutely — the sweetness pairs really well with crab.
Can I serve the aioli warm?
I prefer it chilled, but room temperature works too. Just don’t heat it directly.
Can I make this without mayo?
You can swap mayo for Greek yogurt for a lighter version.
Loaded Crab Fries
Golden, crispy fries piled high with tender snow crab, creamy garlic aioli, and fresh toppings—these Loaded Crab Fries are the ultimate indulgence for seafood lovers.
Ingredients
Crab Fries
- 8–10 oz snow crab meat (from 2–3 legs, boiled and shelled)
- French fries (homemade or frozen, cooked to your liking)
- 1 tbsp crab seasoning (like Old Bay)
- 1 tbsp salt, or to taste
- 2 oz queso fresco or feta, crumbled
- 2–4 spring onions, diced
- lemon wedges, for garnish
- 1 jalapeño or pepper of choice, diced (optional)
- fresh cilantro, for garnish
- crispy bacon, optional
Garlic Aioli
- 1 cup sour cream
- ½ cup mayonnaise
- 2 garlic cloves, finely minced (or 2 tsp garlic paste)
- ½ tsp salt
- juice from ½ lemon
Instructions
- To boil the crab legs, bring a large pot of salted water to a boil. Submerge the crab leg clusters and cook for 5–6 minutes. Drain, then remove the meat from the shells and set aside.
- For the garlic aioli, whisk together sour cream, mayonnaise, garlic, salt, and lemon juice in a bowl until smooth. Cover and refrigerate until ready to use.
- Cook the French fries using your preferred method. Once hot and crisp, toss them with crab seasoning and salt to taste.
- Pile the fries on a platter and top with warm crab meat, crumbled queso fresco or feta, diced spring onions, cilantro, and jalapeño. Add crispy bacon if using. Drizzle generously with the garlic aioli and finish with lemon wedges on the side.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 14465Total Fat 269gSaturated Fat 51gTrans Fat 1gUnsaturated Fat 157gCholesterol 8343mgSodium 84853mgCarbohydrates 69gFiber 9gSugar 26gProtein 2761g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These loaded crab fries are the kind of dish that makes a regular night feel like a celebration. The combination of hot, crispy fries and tender crab with garlicky sauce is hard to resist — people always hover around the tray until the last fry is gone.
Whether you’re hosting friends or just treating yourself, this recipe has that perfect mix of comfort and a little touch of luxury. One bite, and you’ll understand why this has become one of my go-to favorites.
