Get your taste buds ready for these crab tator tots. A super easy Super Bowl food that’s everyone will enjoy, you’ll serve these as often as you can. Iron Chef Mike Symon shares his recipe for crab tator tots and it’s a winner.
- Western New York Super Bowl fans can watch the game on WGRZ Channel 2, the NBC affiliate.
Note to the cooks out there, the recipe calls for mashed potatoes. This does not mean mashed potato flakes, it means actual mashed potatoes, either scratch made or from a box.
We found that premium select canned crab meat worked well in this recipe if you cannot find fresh lump crab meat. We used two cans, approximately 6 ounces each. We found Bumble Bee brand at both Tops Markets and Wegmans.
You should be able to find Panko bread crumbs in all Western New York grocery stores. We have found them in the bread aisle at Budwey’s Markets and discount chain supermarkets such as Save-A-Lot.
If you’ve never tried Panko bread crumbs, you’ll find them completely different than ordinary bread crumbs. Panko bread crumbs are crisper and crunchier, almost like coarsely ground saltine crackers. Panko bread crumbs are also known as Japanese bread crumbs.
If you don’t have canola oil for frying, substitute vegetable oil.
Iron Chef Mike Symon’s crab tator tots recipe
- 2 Tablespoons unsalted butter
- 1/4 cup water
- 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
- 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*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.
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