October 27, 2008
Let me start by saying that at no point in my life did I ever think I would gladly pay $7.75 for a slightly-oversized bucket of french fries and a small cup of accompanying dip.
But as I prepare to acquire some sustenance for what may be a long championship night in the Citizens Bank Ballpark, I would not blink an eye if they told me that Chickie's and Pete's famous Crab Fries now cost a cool twenty.
Seriously, I feel like a Pilgrim that was just shown how to make popcorn by the natives for the first time. Why did no one ever tell me about these Crab Fries before? Why are they not serving these at restaurants around the nation? Why isn't Philly known more for these instead of their cheesesteaks, pretzels and Tastykakes?
(Admittedly all of those are also awesome but please continue riding along on my unbridled wave of enthusiasm for fried potatoes ...)
For those of you in other parts of the country who are still sadly in the dark, know that Crab Fries do not contain any actual crab meat. Yes, that threw me for a loop, too, but my disappointment disappeared as soon as I bit into my first fistful of fries. Simply seasoned with nothing more than Old Bay, they make me want to embark on a quest to rid the world of ketchup, the usual French fry passenger.
By browsing the Internet, I can find that several people enjoy easily making these fries at home, liberally sprinkling their Ore-Idas with Old Bay. So fret not, fellow Midwesterners, for I shall return bearing this recipe (much like when General Tso returned to America with his delicious chicken).
Now please excuse me while I go eat a few hundred more fried reasons to hit the gym upon my return.