Here at Phileb/Phoodie HQ, suffice it to say that OUR HEADS ARE IN THE GAME. Having had a wonderful and delicious Black Taco Buffet for the Phils Vs. Dodgers playoffs games last week, tonight, we’re preparing a more down-home favorite: Crab Fries made in the grand old Chickie’s & Pete’s style. And we must admit, we’re a bit stumped. The fries themselves are easy enough: Crinkle-cuts doused with Old Bay seasoning. But what of that sauce? That amazing, cheesey, salty dipping sauce? It’s always been a bit of a mystery to us. We dug around a little bit, and found this recipe:
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 cup mayonnaise
1 tablespoon prepared horseradish
1/8 teaspoon Old Bay Seasoning
1 cup shredded white Cheddar cheese1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the cream cheese, milk, mayonnaise, horseradish, and Old Bay Seasoning â„¢. Mix until creamy. Spread mixture into an 8×12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3. Remove mixture from oven and spoon into bowl. Cover the top with the shredded cheese and more seasoning. Serve after cheese melts.
But we don’t know if it’s as complicated as all that. Our gut says it might just be white cheddar, butter and heavy cream, slowly simmered into a gooey mess. What do you think? Surely, some of you out there must have attempted your own Chickie’s & Pete’s Crab Fries at home. What did you learn? What worked? What didn’t? Philadelphia, we await your answers.
American Cheese and Milk.
Start roux with butter (unsalted) and flour, before it browns turn down heat, add a little milk. Before milk simmers start adding american cheese slices until you get the right consistency. Salt/pepper to taste. Can also add jalepano for good measure.
1T flour 1T butter – add sharp american – thin with milk.
might make more sense to start with a basic roux. and i agree with robert — there’s definitely an american cheese flavor up in that. that’s part of what gives it that plastic-y congealed filmy goodness.
american cheese, milk and flour
I am thinking that it involves American cheese as well. But I definitely taste a strong buttery flavor as well. I will try starting with a roux tonight and let you know.
i just did it with just american chese and milk..it was alright if i had more cheese probably would have been better
First off the Fries not just Old Bay… I’ve been a regular for years (actually worked at the originl for a long time). The sauce is not as difficult as you think and I won’t contribute because if ya want them ya should just go.
I just did it with the roux, flour, butter, milk. Added a little Old Bay,salt, pepper, and tons of american cheese. Pretty darn good!!!!
ONLY thing wrong with that recipe is that there are 4 cheeses in the sauce (per Pete). There are only two listed there.
Okay…did anyone actually make this? It is NOTHING like it. I am pregnant and CRAVING this sooo bad! We just moved from Phila to Minnesota (UGH) and this is all I want! I think that I am going to try American cheese and ax the horseradish and mayo…may even drop the cream cheese. UGH!
Hey Tom…What about those who live in…just as an example, California…I really wish it WERE that simple, so thanks!
I went with Ore Ida crinkle cut fries, hit em with a ton of Old Bay and they were perfect. Put butter & milk into a saucepan on the stove and slowly added slices of american cheese. When it first came of the stove it was perfect. In fact, the whole deal was perfect. However, after about 5 minutes the cheese began to solidify and it quickly became a solid glob of cheese. I just have to figure out how to keep the cheese soft. Any ideas???
Cheese – Butter American cheese provolone Monterey jack white cheddar salt pepper old bay
Fries – old bay garlic salt cayenne pepper
Melt the cheese and thin with milk sorry
Dan u can add a touch of mayo
Hey Mike,
Would you consider sharing what ratios worked for you with the ingredients you listed?
Please! 
Too bad they sue small businesses over the use of such a generic name as crab fries: http://en.wikipedia.org/wiki/Chickie%27s_%26_Pete%27s
I worked in a bar where we made Old Bay fries with American cheese sauce. The trick we found to keeping the consistency was vegetable oil. The recipe just used American, milk, and oil. Sorry, I don’t know the ratios, but it’s easy enough to experiment in small batches. Good luck.
A I would start with a roux- I think as far as cheese swiss, American cheese,white mild cheddar, and monterey jack cheese.