Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce | Idaho Potato Co

Ingredients

• 1/2 cup cream cheese
• 4 tablespoons white onion, minced
• 2 tablespoons green onion, chopped
• 2 tablespoons red bell pepper, minced
• 1 teaspoon serrano chile, minced
• 2 tablespoons celery, minced
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, minced
• 1 teaspoon tabasco sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 cups Dungeness crabmeat
• 1 cup Oregon bay shrimp
• 1 cup mozzarella, shredded
• 13 ounce Idaho® russet potato, 70-count, peeled, and steamed, then shredded
• 1 cup panko crumbs
• Flour as needed
• Vegetable oil for frying, as needed
• Shaved fennel salad** as needed
• Aleppo chili powder or paprika as needed
• Tiger sauce** as needed
• 1 cup Celery leaves, chopped
• 1 cup fennel, shaved on mandolin
• 1 bunch cilantro
• 1 roasted red pepper, peeled and julienned
• Olive oil as needed
• Lemon juice as needed
• Salt and pepper as needed
• 2 ½ cup sour cream
• ½ cup prepared horseradish
• ¼ cup sugar