Crab Tots
| Shelf Life: | 1 month frozen, 3 days under refrigeration |
| Portion/Serving: | 12 portions |
| Revision Date: | Feb 26, 2017 |
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Notes
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Ingredients
| 3 | lbs. | Cuisine Solutions Crab Cakes, 1 sleeve (12 ea.) thawed |
| as needed | Panko breadcrumbs | |
| as needed | Potato starch |
Equipment
- Stainless steel mixing bowls
- Parchment paper
- Sheet tray
- Foodservice gloves
Preparation
- Place some potato starch in one mixing bowl, and the panko breadcrumbs in another mixing bowl. Line the sheet tray with the parchment.
- Working in batches divide each crab cake into 6 equal size pieces. Roll each piece into a tot shaped cylinder.
- 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.
- Repeat process with remaining crab cakes.
- Wrap the sheet tray in plastic wrap completely and place in freezer.
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