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For a different way to eat seafood, this hot crab dish is the way to go.
There are some foods that you wouldn’t think would go together, and crab and tater tots are two of those foods. But you would be surprised to learn that these two foods go together well.
A hot dish, if you’re not familiar, is really just a casserole. It’s full of meat and vegetables and is sometimes topped with tater tots. It’s usually made with some sort of cream soup, but I don’t do cream soups so, this one does not.
Instead, it’s chock full of crab and veggies and gets its creaminess from cream cheese. Then it’s topped with tater tots that are tossed in oil and Old Bay, then baked until craggy and golden brown. It’s pretty easy for such a dish. You can skip the pre-baking step of the tater tots, but they won’t have the crusty, caramelized flavor. In every dish, this is non-negotiable for me, but you do you. I can certainly understand wanting to save time and dirty dishes.
For the crab, jumbo lump crabmeat is best. Unfortunately, it’s also the most expensive so lump or even backfin would work fine here. Any crabmeat tastes good as far as I’m concerned, so use what you like. I tend to make these kinds of things when I’m looking to splurge.
This is the kind of dish that you serve at a party with some crusty garlic toast and lots of white wine. It’s creamy and indulgent. The crab makes it fancy, but the tater tots keep it unfussy at the same time.
This dish also keeps well if you have leftovers, but you should put it in the oven to heat it up. Otherwise, you’ll be left with tater tots that are browned, but also sad and soggy. And that’s never okay with me.
Crab Hot Dish
This hot crab dish is perfect for parties or a lazy and elegant weeknight dinner. Perfect with crusty bread and a bottle of white wine.
Equipment
Ingredients
- 1 28 ounce package tater tots
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 2 tablespoons butter
- 1 onion diced
- 2 stalks celery diced
- 1/4 cup white wine
- 6 ounces cream cheese softened
- 2 tablespoons minced chives
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1 pound jumbo lump or lump crab meat
Instructions
- Preheat oven to 425 degrees F. Toss the tater tots with the olive oil and Old Bay. Spread on a baking sheet and bake for 10 minutes. Remove from oven.
- Heat the butter in a skillet over medium heat and add the onions and celery. Cook until softened and add the wine.
- Cook until liquid has evaporated. Transfer to a mixing bowl.
- Add the cream cheese, chives, mayo, sour cream, hot sauce, Worcestershire, and cream. Mix well.
- Transfer to a 8 or 9-inch baking dish and spread evenly. Top with the tater tots.
- Bake for 20-25 minutes, until top is well browned and edges are bubbly.
- Remove from oven and let cool for 5 minutes before serving.
Notes
Storing leftovers: Leftovers can be stored in the fridge and reheated in a 400-degree oven for 10-15 minutes.
Nutrition
Calories: 510kcalCarbohydrates: 40gProtein: 5gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 48mgSodium: 863mgPotassium: 466mgFiber: 4gSugar: 3gVitamin A: 587IUVitamin C: 12mgCalcium: 69mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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