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Oregon Dungeness Crab Tator Tots



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8 oz. cream cheese, room temperature
1 tbsp. garlic, minced
1/2 tsp. salt
1/4 cup fresh cilantro, chopped
2 green onions, chopped
1 jalapeno pepper, seeded and chopped
3 tbsp. heavy cream
1 cup pepper-jack cheese, grated
1 tsp. Tabasco sauce
1/2 lb. Oregon Dungeness crab meat
1/2 lb. cocktail shrimp
1 1/2 lb. shredded, frozen hash brown potatoes, rough chopped
1 1/2 cups panko bread crumbs


  1. 1
    Beat cream cheese in electric mixer till smooth. Fold in the remaining ingredients and blend thoroughly. To form the tots scoop a tbsp. of mixture and form into a ball. Mold into tot shape by gently squeezing the sides of the ball to form the familiar shape.
  2. 2
    The tots must be very cold before cooking so refrigerate for 6 to 7 hours or overnight. Heat 1/2" of vegetable oil in a heavy skillet to medium hot. Carefully fry the tots on all sides until crispy brown. Serve with tartar sauce or sweet chili sauce.


By: Cathy Farley

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cuisines North & South American, Other North American
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