CRAB TATER TOTS

Crab Tater Tots image

Provided by Michael Symon : Food Network

Time 25m

Yield 35 Tater Tots

Number Of Ingredients 8

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2 tablespoons 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

Steps:

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 F.
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. 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.