DIRECTIONS
1. Preheat the oven to 425? or set airfryer to 375?.
2. Wash and scrub the potatoes thoroughly. You can peel them or leave the skin on, depending on your preference.
3. Cut the potatoes into evenly sized fries, about ¼ inch thick.
4. Soak the potatoes in cold water for at least 30 minutes to remove excess starch, which helps them crisp up during cooking. Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
5. In a large mixing bowl, toss the potato slices with olive oil, Old Bay seasoning, garlic powder and black pepper until evenly coated.
6. Spread the fries in a single layer on a baking sheet lined with parchment paper or in an air fryer basket. Avoid overcrowding for even cooking.
7. Bake in the oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. If using an air fryer, cook for 15-20 minutes, shaking the basket occasionally.
8. In a medium mixing bowl, combine the cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
9. Gently fold in the lump crab meat, shredded cheddar cheese, Old Bay seasoning, lemon juice, Worcestershire sauce, minced garlic and parsley (if using).
10. Transfer the mixture to an oven-safe dish and bake at 375? for 20 minutes, or until hot and bubbly. Alternatively, heat it in a microwave-safe fish for 2-3 minutes until warmed through.
11. Remove the fries from the oven or air fryer and sprinkle with additional Old Bay seasoning to taste.
12. Transfer the fries to a serving platter and garnish with fresh parsley, if desired.
13. Serve the fries with the cheesy crab dip on the side for dipping, or drizzle the dip over the fries for a more decadent presentation. Add lemon wedges for a bright, tangy touch.