Crab Tater Tots
- Level: Intermediate
- Yield: 35 Tater Tots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 25
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 13
- Sodium
- 60
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.