Crab Tater Tots

Crab Tater Tots

Crab legs were on sale at the store, and so I picked a package up, but then couldn't decide what to do with them.  I made crab cakes recently, so those were out.  Crab stuffed shrimp is fun, but not quite what I was in the mood for. I wanted to make something different with them, and also wanted an excuse to heat up the fryer.  Finally, I stumpled across a recipe for crab tater tots, which immediately made my mouth water.  The original recipe was made with pate a choux dough, however, and wasn't quite what I was looking for. I decided to make a cross between a quepapas and a crab tater tot instead, omitting the cheese from the quepapas recipe, adding the crab instead, and then rolling the shaped tots in flour, egg, then panko to give it a fun and crunchy outside.  I'm super thrilled with the results, and will definitely be making these again! 

 

 

Crab Tater Tots

1/2 pound lump crab meat
4 medium red or white potatoes, peeled and diced  
1 jalapeno, seeded and finely diced
2 tablespoons unsalted butter
1 1/4 cup all-purpose flour
2 large eggs
1 cup Panko 
Canola oil, for deep-frying
 
Heat oil to 375 degrees for frying. If using a pan, pour enough oil to have a depth of 3".  
 
Place diced potatoes in a saucepan, cover with water, and bring to boil.  Reduce to simmer, and cook until fork tender, about 6-10 minutes. Drain, then add the 2 tablespoons butter. Gently mash the potatoes, or use a fork if more texture if preferred. Season to taste with salt and pepper. Transfer to a mixing bowl.  Add the diced jalepeno and one egg, stirring to combine. Slowly add in the 1/4 cup flour, mixing as it is added, and testing the consistency of the mixture. It should be able to be formed into patties or small balls and hold it's shape, without being too soft.  Fold in crab gently, being careful not to break up the lumps.  
 
Break the remaining egg into a shallow bowl, and beat it until well mixed.  Place the remaining 1 cup flour into a second shallow bowl, and place the panko in a third shallow bowl.  Season both the flour and panko with salt and pepper.  
 
Shape the mixture into round balls. Roll first in flour to coat, then in the beaten egg, and finally in the panko.  Set on a plate, and continue until all of the tater tots have been formed.     
 
Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels.

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