These tasty little morsels I first saw on Eats Well With Others blog, and I knew I had to try them. Like Joanne, I did not deep fry mine; instead, I shallow-fried them, enough to get that crispy outer crust and a tender and melt-in-your-mouth interior. I added a little parsley to mine, too. Also, I subbed margarine for the butter. All good!
Crab tater tots
2 tablespoons margarine
1/4 cup water
1/4 cup flour
1 cup seasoned mashed potatoes (2 medium/large potatoes worth)
8 ounces crab meat
handful of chopped parsley
salt and pepper to taste
olive oil for frying
In a small pan, combine the margarine and water over medium-high heat. Simmer until margarine is melted. Lower the heat and mix in the flour. Keep mixing until the paste that forms peels away from the side of the pan. Remove from heat and let it cool for five minutes. Mix in the egg.
Mix the egg mixture into the seasoned mashed potatoes. Mix in the crab and the parsley. Heat the oil.
Take a handful of potato/crab mixture, roll in some panko until it is completely dredged, then place in the oil, turning once in the frying process. hey should take 2 – 3 minutes to cook. Place on a paper towel lined plate and sprinkle with salt and pepper.