Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce


  • 1/2 cup cream cheese
  • 4 tablespoons white onion, minced
  • 2 tablespoons green onion, chopped
  • 2 tablespoons red bell pepper, minced
  • 1 teaspoon serrano chile, minced
  • 2 tablespoons celery, minced
  • 1 teaspoon garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups Dungeness crabmeat
  • 1 cup Oregon bay shrimp
  • 1 cup mozzarella, shredded
  • 13 ounce Idaho® russet potato, 70-count, peeled, and steamed, then shredded
  • 1 cup panko crumbs
  • Flour as needed
  • Vegetable oil for frying, as needed
  • Shaved fennel salad** as needed
  • Aleppo chili powder or paprika as needed
  • Tiger sauce** as needed
Shaved Fennel Salad Ingredients:
  • 1 cup Celery leaves, chopped
  • 1 cup fennel, shaved on mandolin
  • 1 bunch cilantro
  • 1 roasted red pepper, peeled and julienned
  • Olive oil as needed
  • Lemon juice as needed
  • Salt and pepper as needed
Tiger Sauce Ingredients
  • 2 ½ cup sour cream
  • ½ cup prepared horseradish
  • ¼ cup sugar


  1. In a stand mixer with blade attached, add cream cheese, onions, red bell pepper, serrano, celery, garlic, parsley, thyme, tabasco, Worcestershire, salt and pepper. Mix on low until incorporated.
  2. Fold in crab, shrimp, mozzarella, followed by shredded potatoes. Add panko and mix to incorporate.
  3. Form into approximately forty 1-ounce tater tots. Toss in flour and crisp fry to order. Garnish with shaved fennel salad, sprinkle with Aleppo chili powder or paprika and serve alongside tiger sauce.
Shaved Fennel Salad Directions:
  1. Combine all ingredients and reserve.
Tiger Sauce Directions
  1. Combine all ingredients and reserve.
Print Recipe

Yield: 40 tots

Kevin Davis
Seattle, WA

Share this Recipe

Ask Spuddy Image