Crab Gravy and French Fries Are a Breakfast Poutine Dream

Yes, it’s totally acceptable to eat French fries for breakfast—especially when they’re twice-cooked in oil for a crisper bite, then topped with fresh seafood. Chef Ari Taymor of Hollywood’s Alma at The Standard offers this riff on a traditional Canadian poutine by adding a pile of sweet and tender Dungeness crab to the mix when it’s in season—but you can use whatever crab is in season where you live. “I always love ordering a giant seafood tower and a few baskets of french fries. So this was my way to have both together,” says Taymor. Look for live, fresh crabs at your local fish market—we promise, it’s easy to cook and clean Dungeness crab at home. Pair this poutine with a fork, a few friends, and a bottle of Champagne because you’re fancy like that.Note: The French fries need to be prepped at least a day ahead.Crab Poutine Ingredients 4 servings

Ingredients

For the french fries
3 Kennebec potatoes, cut into french fries
For the crab and gravy
1 tablespoons grapeseed oil
2 dungeness crabs
4 onions, quartered
3 tablespoons to ¼ cup cornstarch
1 head fennel, quartered
Splash of white wine
Water
For the hollandaise
1 cup smoked clarified butter
1 whole egg plus 2 yolks
Lemon juice
Water


Extra Crispy