The Appetizer Formerly Known as... Recipe

Name: The Appetizer Formerly Known as...
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 ounces french fries, freshly cooked; 6 ounces Imperial Sauce, recipe follows; 1 1/2 ounces crab claw meat; 2 lemon wedges; 1 tablespoon finely chopped fresh parsley; 1 stick butter; 1 cup all-purpose flour; 4 cups milk; 1 cup mayonnaise; 1/2 cup lemon juice; 16 egg yolks, well beaten; 2 tablespoons plus 2 teaspoons Worcestershire sauce; 2 tablespoons plus 2 teaspoons dry mustard; 2 tablespoons plus 2 teaspoons cayenne pepper; 4 teaspoons celery salt; 4 teaspoons salt; 4 teaspoons ground black pepper

Servings: persons

13 ounces french fries, freshly cooked
6 ounces Imperial Sauce, recipe follows
1 1/2 ounces crab claw meat
2 lemon wedges
1 tablespoon finely chopped fresh parsley
1 stick butter
1 cup all-purpose flour
4 cups milk
1 cup mayonnaise
1/2 cup lemon juice
16 egg yolks, well beaten
2 tablespoons plus 2 teaspoons Worcestershire sauce
2 tablespoons plus 2 teaspoons dry mustard
2 tablespoons plus 2 teaspoons cayenne pepper
4 teaspoons celery salt
4 teaspoons salt
4 teaspoons ground black pepper

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

1481

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 13 ounces french fries, freshly cooked, 6 ounces Imperial Sauce, recipe follows, 1 1/2 ounces crab claw meat, 2 lemon wedges, and more.

Yes, The Appetizer Formerly Known as... falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Appetizer Formerly Known as...

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions