Crab Tater Tots

[Roxy15]

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.