Roxy15
New member
Crab Tater Tots:
2 T. Unsalted Butter
1/4 Cup All Purpose Flour
1 Large Egg
1 Cup Mashed Potatoes
Canola Oil, for Deep-Fat Frying
1/2 lb. Lump Crab Meat
Panko Bread Crumbs, For Breading
Kosher Salt
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.
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 Bread Crumbs. Deep-Fat Fry, working in batches and turning once, until crisp, brown, and heated through, 2-3 minutes.
Drain on paper towels and season with salt.
Serve with your favoriute dipping sauce.
2 T. Unsalted Butter
1/4 Cup All Purpose Flour
1 Large Egg
1 Cup Mashed Potatoes
Canola Oil, for Deep-Fat Frying
1/2 lb. Lump Crab Meat
Panko Bread Crumbs, For Breading
Kosher Salt
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.
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 Bread Crumbs. Deep-Fat Fry, working in batches and turning once, until crisp, brown, and heated through, 2-3 minutes.
Drain on paper towels and season with salt.
Serve with your favoriute dipping sauce.
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