Cheesy Crab Dip with Smoky Paprika Crinkle Fries
Anyone else obsessed with Chickie’s & Pete’s crinkle fries with Old Bay and cheese sauce? It can’t be just me… I remember having them at a football game in high school and I’ve been in love ever since. So, I decided to give them a little self-made upgrade. Instead of just a cheesy sauce, we’re making a cheesy CRAB dip (because I feel like Old Bay and crab need to be together at all times.)
I know there’s currently a cream cheese shortage, and when I was shopping for this recipe I definitely saw empty shelves at the stores (truly devastating.) The only store that I found cream cheese at was actually Trader Joe’s! So definitely go there if you are having trouble finding cream cheese.
Can’t find lump crab meat (or just wanna explore some other options?) For something more affordable, go with canned crab meat or even cooked shrimp that’s finely chopped. For something more *bougie,* go for jumbo lump crab meat.
|1bag frozen Crinkle Fries|
|8oz. cream cheese|
|1cup sour cream|
|1tbsp Old Bay|
|1tsp garlic powder|
|2 1/2cups Colby Jack cheese|
|1/2lb lump crab meat|
|oven safe skillet|
Bake the fries according to the package.
Preheat the oven to 375 degrees F. In a bowl, mix the cream cheese, sour cream, Old Bay, garlic powder, Worcestershire and Colby jack cheese.
Pour the mixture into a 8-10 inch baking dish of your choice. Bake for 30 minutes.
Remove from the oven. Add the crab meat and stir together. Top with remaining 1/2 cup of cheese and chopped scallions.
Bake for 10-15 minutes, until golden brown on top.
Toss cooked crinkle fries in smoky paprika and serve on the side.