A fun twist on an old time classic
ingredients
method
ingredients

Michael Symon's Crab Tater Tots

  • 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
step-by-step directions
step-by-step directions
  • In 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.
  • 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.  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.
Similar categories: Ingredients Fish & Seafood Lobster & Crab Courses & Meals Appetizers, Starters & Snacks Seafood Appetizers Other Side Dishes
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