Crab Tots

Shelf Life: 1 month frozen, 3 days under refrigeration
Portion/Serving: 12 portions
Revision Date: Feb 26, 2017


3 lbs. Cuisine Solutions Crab Cakes, 1 sleeve (12 ea.) thawed
as needed Panko breadcrumbs
as needed Potato starch


  • Stainless steel mixing bowls
  • Parchment paper
  • Sheet tray
  • Foodservice gloves


  1. Place some potato starch in one mixing bowl, and the panko breadcrumbs in another mixing bowl.  Line the sheet tray with the parchment.
  2. Working in batches divide each crab cake into 6 equal size pieces.  Roll each piece into a tot shaped cylinder.
  3. Toss the tots in the potato starch and knock off the excess, transfer to the panko breadcrumbs and ensure that each tot is evenly covered with the panko.  Transfer the 6 tots to the parchment lined sheet tray.
  4. Repeat process with remaining crab cakes. 
  5. Wrap the sheet tray in plastic wrap completely and place in freezer.