In 1977, a genius named Pete Ciarrocchi, who owns Chickie’s and Pete’s came up with the idea of crab fries. Why? Well, they had a bunch of leftover crab seasoning and started experimenting by sprinkling crabby magic on his fries and serving them with cheese sauce on the side.

It was a hit! The fries became so popular that they became the signature dish of the restaurant. Now, you can even make them at home.

Get ready to savor the deliciousness of homemade crab fries with this easy-peasy recipe by fry aficionado Amna Muqeem, using the magic of the air fryer! The crab topping is like the cherry on top, making them even more tempting.

For the Fries:

• 2 medium russet potatoes, cut into ½”-thick sticks
• 2 Tbs. olive oil
• 1 Tbs. cornstarch
• 1 tsp. Old Bay seasoning
• 1 tsp. paprika
• Pinch of salt and pepper

For the Crab Topping:

• 1 (8 oz.) tub lump crab meat, shell pieces removed and drained
• 2 Tbs. melted salted or unsalted butter, still warm
• 1 Tbs. chopped parsley (for garnish)
• Small pinch of salt and pepper

For The Cheese Sauce:

• 1 cup shredded cheddar cheese
• ½ cup milk
• ½ tsp. mustard powder
• 2 Tbs. butter
• 1 Tbs. all-purpose flour
• Salt and pepper to taste

Preheat your air fryer to 400°F.

For The Fries:

• Ensure the fries are dry.
• Toss them in oil, salt, pepper, paprika, cornstarch, and Old Bay.
• Arrange in a single layer in the air fryer basket.
• Cook for about 15 minutes or until golden brown, flipping halfway.
• Remove and cool.

For Crab Topping:

• Mix crab meat with butter.
• Add salt and pepper; set aside.

For The Cheese Sauce:

• Melt some butter in a saucepan over medium heat.
• Add the flour, and whisk to create a roux. Cook roux for 1 minute, then gradually whisk in milk to prevent lumps.
• Add salt, pepper, and mustard powder. Simmer until thickened (3 to 5 minutes).
• Reduce heat, add cheddar cheese, and cook until melted.

To Serve: Place fries on individual plates, add crab topping, and drizzle over cheese sauce or serve on the side. Garnish with parsley and enjoy!

Sweet potatoes are the best. These root veggies originally came from Central and South America and recently became crazy popular, with a 42% increase in people eating them from 2000 to 2016, according to the USDA. But what makes them so good for you? Here are the details.

Sweet potatoes are loaded with vitamins A, B, and C, and polyphenols, which are basically superheroes for the body—they keep your vision sharp and immune system strong. Plus, they’ve got more fiber and potassium but fewer calories compared to white and red potatoes.

People who are having tummy troubles should consider sweet potatoes to be their nutritional friend. When cooked, they produce resistant starch, a fancy way of saying they don’t rush through the body and mess with blood sugar levels too much. Instead, they hang out in the large intestine and help out the good bacteria in the gut, which is awesome for digestion.

Experts have found that people who ate more soluble fiber had a stronger gut lining after six months. This not only keeps the gut happy but also prevents a leaky gut, which can make anyone feel tired and foggy in the brain.

Sweet potatoes are great for weight loss because they have complex carbs that give steady energy. The fiber in them also gives the feeling of being full.

And, they’re heart protectors. They help control blood pressure because they’ve got potassium and vitamin B6. In short, next time you’re thinking about eating, you could do a lot worse than a sweet potato.