I know, I’m a crazy mad scientist. People give me ideas unwittingly, and that little switch in my head kicks in, and we have a recipe. In this case my friend Beth innocently asked about Catholics and St Patrick’s day and how we handled the no meat thing on Fridays during lent. I jokingly said corned beef and crabage. The idea was born. Savory corned beef, sweet crab, salty tater tots, crispy slaw, Gruyère cheese topped with tangy remoulade dressing. I hope you like it.
8 ounces corned beef, cooked
8 ounces lump crab meat.
10 ounces cabbage, shredded
6 ounces Gruyère cheese, shredded
6 ounces remoulade
16 ounces tater tots, cooked per package directions
2 tablespoons chives
Heat corned beef in microwave for 30 seconds.
Cook tots per package directions.
Add 2/3 of Gruyère cheese to tots when first out of oven.
Add corned beef and crab meat.
Add 1 cup cabbage and more cheese if you want.