Crab Tater Tots

Name: Crab Tater Tots
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 35 Tater Tots
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

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Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 35 Tater Tots

Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 35 Tater Tots

Ingredients

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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

Watch how to make this recipe.

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.

Reprinted from Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen by Michael Symon with Michael Ruhlman. Copyright (c) 2009. Published by Clarkson Potter/Publishers, a division of Random House, Inc.