Bob wrote:
> J.J. wrote:
>
>> Okay, blend, stir, fold, no problem. But "Layer Tater Tots"? Do they
>> mean put a layer of tots in, say, a greased 9x13 dish and cover with
>> mixture, then the paprika, or am I way off base?
>>
>> Here's the whole recipe, if anyone is interested:
>>
>> Tater Tots Crab Melt
>>
>> * 1 cup cream cheese, softened
>> * 1 cup mayonnaise
>> * 1 cup milk
>> * 3 green onions, minced
>> * 2 tablespoons finely chopped red bell pepper
>> * 1 tablespoon fresh minced parsley
>> * 1 tablespoon lemon juice
>> * 1 tablespoon seasoned salt (Lawrey's)
>> * 1/4 teaspoon black pepper
>> * 4 to 5 drops hot pepper sauce
>> * 1 cup shredded Swiss cheese
>> * 1 1/2 cups fresh lump crab meat OR 1 can (6 ounces) crab meat,
>> drained and flaked
>> * 1 package (32 ounces) Ore-Ida® Tater Tots®
>>
>> In a bowl, blend cream cheese, mayonnaise and milk until smooth.
>> Stir in onions, red pepper, parsley, lemon juice, salt, black pepper
>> and hot sauce. Fold in cheese and crab meat. Layer Tater Tots;
>> sprinkle with paprika. Bake at 350 degrees for 35 minutes or until
>> hot and bubbly. Serves 8
>
> Flying in the face of all the other good advice you've gotten, I
> wouldn't use a 13 x 9 pan; I'd use a casserole dish: I'd put a small
> layer of the crab stuff on the bottom of the casserole, put a layer
> of Tater Tots on top of the crab stuff, dollop about 2/3 of the
> remaining crab stuff on top of the Tater Tots, put another layer of
> Tater Tots, dollop the remaining crab stuff, and if there are any
> Tater Tots left, put them on top. Sprinkle the casserole with
> paprika, then bake.
>
> But that's just my take on it.
>
> Bob

Like a tater tot/crab lasagna! I like it!

kili