Crispy Old Bay Crab and Cheddar Loaded Potato Wedges Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the crab even further, you can gently fold in a teaspoon of fresh lemon zest into the crab and cheese mixture before topping the wedges. This adds a bright, aromatic citrus note that beautifully complements the sweetness of the blue crab and cuts through the density of the melted cheese, creating a more complex and vibrant profile for the dish.

If you prefer a spicier kick, consider adding a dash of cayenne pepper or a small amount of hot sauce to the crab mixture. The heat will play well with the Old Bay seasoning and the richness of the cheese. Just be mindful not to overpower the delicate flavor of the crab meat, which should remain the star of the dish alongside the crispy, roasted potato wedges.

Variations

• Spicy Cajun Wedges: Replace the Old Bay seasoning with a robust Cajun spice blend. Add finely diced jalapeños to the crab and cheddar mixture for an extra layer of heat and a vibrant pop of color.
• Bacon and Scallion Loaded Wedges: Incorporate crispy, crumbled bacon bits into the crab and cheddar mixture. The smoky saltiness of the bacon adds a depth of flavor that pairs perfectly with the sweet lump crab meat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in a 375°F (190°C) oven until hot and crispy, about 10-15 minutes.

If you have leftovers, allow them to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the potatoes and the crab-cheese topping stored in the refrigerator.

Note that the texture of the potatoes will soften significantly upon refrigeration, so they are best consumed within a day or two to maintain the best possible quality and food safety standards.

You can parboil the potatoes and store them in the refrigerator for up to 24 hours before you plan to roast them. Simply toss them with the oil and seasoning right before putting them in the oven.

The crab and cheese topping can also be mixed ahead of time and kept refrigerated. This allows you to quickly assemble and finish the dish in the oven when you are ready to serve.

Serving ideas

Serve these loaded wedges immediately while they are hot and the cheese is still molten. The contrast between the crispy potato, the creamy, warm crab topping, and the freshness of the chives is best enjoyed right out of the oven.

Placing the cast-iron skillet on a heat-resistant mat in the center of the table allows guests to serve themselves easily, creating a communal and inviting dining experience.

Pair these wedges with a crisp, acidic green salad or a light slaw to balance the richness of the crab and cheese. The acidity of the charred lemon, squeezed over the top just before serving, is essential to brighten the flavors.

Providing extra lemon wedges on the side allows guests to adjust the acidity to their personal preference, ensuring every bite remains balanced and delicious throughout the meal.

Frequently asked questions

Recipe card

Crispy Old Bay Crab and Cheddar Loaded Potato Wedges

Prep 15 minCook 34 minRest 5 minTotal 54 minServes 4

Ingredients

• 700 g Russet potatoes, cut into thick steak-fry wedges
• 3 tbsp peanut oil
• 1 tbsp Old Bay seasoning
• 150 g lump blue crab meat
• 180 g aged white cheddar, shredded
• 60 g cream cheese
• charred lemon, for serving
• fresh chives, for serving

Instructions

1. Cut the Russet potatoes into thick, uniform steak-fry wedges. Bring a large pot of salted water to a boil and parboil the wedges for 6 minutes. Drain the potatoes thoroughly using a colander and allow them to steam dry for a few minutes to ensure maximum crispness later.
2. In a large bowl, toss the parboiled potato wedges with the peanut oil and Old Bay seasoning until evenly coated. Spread the seasoned wedges in a single layer on a baking sheet to ensure they roast evenly without steaming each other.
3. Preheat the oven to 450°F (230°C). Roast the potato wedges for 25 minutes until they achieve a glass-crisp exterior and a fluffy interior. Remove the tray from the oven once the edges are golden brown and crispy.
4. While the potatoes are roasting, combine the lump blue crab meat, aged white cheddar, and cream cheese in a mixing bowl. Fold the mixture gently to ensure the crab lumps remain intact while the cheddar and cream cheese are well-incorporated.
5. Transfer the crispy wedges into a cast-iron skillet. Mound the creamy crab and cheddar mixture over the top of the wedges. Broil for 3 minutes until the cheese is melted, browned, and bubbling, ensuring the crab reaches at least 145°F (63°C). Squeeze with charred lemon and garnish with fresh chopped chives before serving.

Contains: crustaceans, milk, gluten, peanuts

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

35 g

Fat

22 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.