Monday, 25 October 2010

Crab Tater Tots

I do like Tater Tots.
-Clint Eastwood in "A Perfect World"

Turns out I do like them too. Or I like them. I do. Especially if crab meat is involved. These are actually my first tots, I was deprived as a child I suppose, they have just never come up in my life before.
They come together fairly easily and are absolutely delicious for a pub-style dinner - served over baby spinach with some capers, lemon wedges, and tartar sauce on the side. And a beer of course.

Crab Tater Tots
Michael Symon, for Michael Symon Sundays
online recipe sourced from Kim of Stirring the Pot
Makes up to 35 tots (or 16 patties)

2 tablespoons unsalted butter
1/4 cup a/p 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 350F.

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. (I made disks). 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.

Tartar Sauce
adapted from Ina Garten, FoodNetwork.com

Ingredients

    * 1/2 cup good mayonnaise
    * 2 tablespoons small-diced pickles or cornichons
    * 1 tablespoon fresh lemon juice or to taste
    * 1 tablespoon capers
    * Pinch kosher salt
    * Pinch freshly ground black pepper

Directions


Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.