1 Video | Photo: Crab Tater Tots Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup mashed potatoes
- Canola oil, for deep-frying
- 1/2 pound lump crab meat
- Panko bread crumbs, for breading
- Kosher salt
Directions
In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.
While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.
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By Eldiva
Lauderdale by t...
on February 12, 2011
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This was a pretty good snack - a bit too greasy in the end... I know it's fried but they tots absorbed too much oil for our taste - but still not a bad treat....I did mine with instant mashed potatoes and high quality swiss cheese and pepperoni chunks-tasty-the cheese was nice and melty but stayed inside the tot- so it worked very well! If you use cheese, make sure it's a harder cheese - anything too soft will spill out and be a mess! Also I made mine a bit too big and recommend making them smaller, so they are more lik tots-if they are too big the inside stays too soft....I would still recommend making these if you are looking for a "naughty" quick treat ...Enjoy!
By kinggak_9593301
Chambersburg, PA
on February 08, 2011
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Excellant Chef Symon, thanks for the receipe. I used teaspoons instead and they came out the perfect size. I made them ahead, refrigerated, and fried them up for a half time snack. Awesome! A definite keeper for my cookbook.
By rollefam
on February 06, 2011
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So tasty!!! We made a last minute decision to make this and boy was it a great decision. We had a family of 6 eat them all in a matter of 10 minutes. This was soooooo good!
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