Recipe Background
Oh, yes! This is the good stuff! This is seafood at its most scrumptious! It's a Hot Crab Tot Dish, after all. The filling is creamy and savory, with plenty of juicy crab meat mixed throughout bringing notes of tanginess, spice, and lemon brightness. A blanket of crispy, fluffy-on-the-inside tater tots are just waiting to help scoop up all that oceanic deliciousness! With a refreshing salad at its side, Hot Crab Tot Dish can't be stopped!
Oh, yes! This is the good stuff! This is seafood at its most scrumptious! It's a Hot Crab Tot Dish, after all. The filling is creamy and savory, with plenty of juicy crab meat mixed throughout bringing notes of tanginess, spice, and lemon brightness. A blanket of crispy, fluffy-on-the-inside tater tots are just waiting to help scoop up all that oceanic deliciousness! With a refreshing salad at its side, Hot Crab Tot Dish can't be stopped!
Ingredients
- 3 cups frozen potato tots
- 1/2 teaspoon plus 1 1/4 teaspoons Old Bay™ seasoning divided
- 2 tablespoons unsalted butter
- 2 medium shallots finely chopped
- 1 large celery stalk finely chopped
- 2 tablespoons dry vermouth
- 6 ounces cream cheese softened
- 1/2 cup fresh chives finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest grated
- 1 pound fresh lump crabmeat drained and picked over
Directions
- Preheat the oven to 425 degrees F.
- Arrange the tots in a single layer in a rimmed baking sheet lined with aluminum foil.
- Bake the tots until crisp, about 20 minutes.
- Transfer the tots to a medium bowl and toss with 1/2 teaspoon of the Old Bay seasoning. Do not turn the oven off.
- While the tots bake, melt the butter in a medium skillet over medium heat.
- Add the shallots and the celery to the butter and cook, stirring often, until they are softened, about 5-6 minutes.
- Add the vermouth to the veggie mixture and cook, stirring constantly, until it has mostly evaporated, about 30 seconds.
- Transfer the veggie mixture from the heat.
- Stir the cream cheese, the chives, the mayonnaise, the sour cream, the hot sauce, the Worcestershire sauce, the lemon zest, and the remaining Old Bay seasoning together in a large bowl.
- Fold the crab meat and the celery mixture into the mayo mixture.
- Spread the mixture into a 1-quart gratin baking dish.
- Top the crab filling with the tots.
- Bake until the crab mixture bubbles around the edges, about 15 minutes.
- Let the bake cool for 5 minutes.
- Serve.
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