Crab Tater Tots
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
All-Purpose Flour1 large
Egg1 cup
Mashed Potatoes450 g
Lump Crab MeatDirections:
1
Watch how to make this recipe
2
In a small saucepan, combine the butter with 1/4 cup water over high heat
3
When the water comes to a simmer and the butter is melted, add the flour
4
Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes
5
Remove from the heat
6
Allow to cool for 5 minutes
7
Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture
8
Stir in the mashed potatoes and let cool
9
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides
10
Heat the oil to 350 degrees F
11
While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better
12
Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs
13
(You should end up with about 35
14
) Roll in the panko
15
Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes
16
Drain on paper towels and season with salt