Michael Symon's Crab Tater Tots
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A fun twist on an old time classic
skill level
Easy
time
1-30min
PT30M
servings
6 to 8
cost
$
Contributed by : Michael Symon
These new and improved tots are sure to be a hit at your next party.
ingredients
- 2 tablespoon 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
kitchenware
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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Mixing Spoon
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Whisk
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12 tablespoon unsalted butter
1/4 cup all-purpose flour
1 large egg
1 cup mashed potatoesIn a small saucepan, combine the butter with ¼ 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. -
2Canola oil for deep-fryingPour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.
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31/2 pound lump crab meat
Panko bread crumbs for breading
Kosher saltWhile the oil heats, gently fold the crab into the potato mixture. 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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