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1
Preheat the broiler.
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2
Place the cooked french fries onto a plate.
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3
In a small saute pan, combine the Imperial Sauce and crab and bring to a simmer.
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4
Pour over the fries and place under the broiler until the sauce starts to bubble and turn golden brown, 30 to 60 seconds.
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5
Remove the fries from the broiler and garnish with lemon wedges and parsley.
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6
Begin by making a bechamel sauce.
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7
In a 4-quart saucepan set over low to medium heat, add the butter and melt.
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8
Stir in the flour until a paste forms, and then cook for 3 to 4 minutes to achieve a blonde roux.
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9
Slowly whisk in the milk to avoid forming any lumps and bring to simmer.
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10
Cook for 30 minutes to cook out the flour taste.
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11
While the bechamel sauce is cooking, in a separate bowl combine the mayonnaise, lemon juice, egg yolks, Worcestershire sauce, dry mustard, cayenne pepper, celery salt, salt and black pepper, and whisk until fully incorporated.
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12
After the bechamel sauce has simmered for 30 minutes, SLOWLY pour the sauce into the egg mixture while whisking.
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13
If the bechamel sauce is added too fast, the eggs mixture will scramble.
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14
Allow the sauce to cool, and then refrigerate for at least 8 hours to allow the flavors to blossom.
