Idaho® Potato Crab Tots

Ingredients:

  • 1 pound cream cheese, softened
  • 1 cup shredded mild Cheddar cheese
  • 1⁄4 cup heavy cream
  • 1⁄4 cup minced fresh cilantro
  • 1⁄4 cup chopped green onion
  • 3 tablespoons minced garlic
  • 1 tablespoon puréed chipotle pepper
  • 1 1⁄2 teaspoons Tabasco® sauce
  • 3 pounds frozen shredded Idaho® hash-brown potatoes (¾-in. shreds)
  • 1 pound backfin, special or claw crab meat, roughly chopped into ¾-in. pieces
  • 1 pound peeled bay shrimp, roughly chopped into ¾-in. pieces
  • 3 cups panko breadcrumbs
  • Peanut or canola oil for frying
  • 1 cup mayonnaise
  • 2 tablespoons sweet Thai chili sauce
  • 1 tablespoon chipotle purée
  • 1 1⁄2 teaspoons freshly squeezed lime juice
  • 1 1⁄2 teaspoons chopped fresh cilantro

Directions:

  1. In medium bowl, blend cream cheese with electric mixer until smooth. Mix in Cheddar cheese, cream, cilantro, green onion, garlic, chipotle and Tabasco® sauce. Fold in hash-brown potatoes, crab, shrimp and breadcrumbs; blend thoroughly.
  2. To form each tot, roll generous tablespoon of potato mixture into ball; mold into cylindrical "tot" shape by gently squeezing sides. Spread shaped tots on sheet pans; refrigerate at least 1 to 2 hours before cooking (or freeze just until solid before cooking).
  3. Heat oil in deep fryer to 375°F. Working in small batches, deep-fry tots until deep golden and crispy, 2 to 4 minutes. Transfer to cooling rack over paper towel to drain. Repeat with remaining tots in small batches. (Alternately, drizzle tots with oil and bake at 400°F for 15 to 18 minutes, turning after 10 minutes.)
  4. Transfer warm tots to serving plates; lightly drizzle with Chipotle Aïoli. Serve remaining aïoli on the side. (Alternately, serve with Chipotle Aïoli on the side, as shown in photo.)
  5. For aïoli, combine mayonnaise, chili sauce, chipotle, lime juice and cilantro in food processor; purée. Refrigerate until needed or up to 3 days.
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Yield: 10 servings (80 to 100 tots)

Source:
Bill King

Portland, OR

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