Crab Tater Tots with Caramelized Onion Crème Fraîche

By / Photography By Michael Fornataro | March 01, 2015


  • Peel and cut the potatoes into large pieces. Place them in a large pot, cover with water, and boil until tender.
  • Mash the potatoes through a food mill and reserve.
  • Cook diced onion in a sauté pan over low heat, stirring frequently until a dark caramel color is achieved.
  • Add all of the caramelized onions, except 2 tablespoons, to the potato mixture. Gently stir in the crab, dill, ¼ cup panko bread crumbs, cheddar cheese, and salt.
  • Form the mixture in to 2-inch cylinders. Dredge each one in flour, then beaten eggs, then the 2 cups of panko bread crumbs. Refrigerate for at least 1 hour.
  • Deep fry the tots for 2 to 3 minutes. (Or, for a healthier option, bake them for 20 minutes at 350°F.
  • Mix the set aside 2 tablespoons of caramelized onions and Crème Frâiche together to make a dipping sauce for the tots.

About this recipe

The Terrace Room, Omni William Penn Hotel Lobby Level, 530 William Penn Place, Downtown. 412.553.5235.


  • 3 potatoes
  • 1 white onion, diced
  • 1 pound jumbo lump crab meat
  • 2 tablespoons dill, chopped
  • ¼ cup panko bread crumbs, plus 2 cups
  • 2 cups cheddar cheese, grated
  • Salt, to taste
  • 1 cup flour
  • 2 eggs, beaten
  • ½ cup Crème Frâiche
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