Ingredients
20 oz shredded potatoes
olive oil
avocado oil spray can or other
salt
8 oz cream cheese
4 oz imitation crab shredded
3 scallions chopped, plus more for garnish
3 roasted jalapenos chopped
1 tablespoon soy sauce
1 tabespoon sesame oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Directions
1
Place the potatoes on paper towels or a clean kitchen towel and season with a pinch of salt. Allow to sit for 15 minutes so the salt can bring some moisture out of the potatoes. Roll the paper towels around the potatoes and squeeze the excess liquid out. Pat dry with new towels and put the potatoes into a bowl. Drizzle with some olive oil and stir to combine.
2
Preheat oven to 400. Spray a muffin tin with a high heat nonstick oil spray.(I use avocado oil)
3
Split the potatoes between 24 mini muffin spots. Press down and form a cup with an indent in the center. Repeat with all the potatoes.
4
Bake at 400 for 30 minutes.
5
While the potatoes are in the oven, mix all the remaining ingredients in a large bowl. Stir to combine and mash so the crab does not have large lumps.
6
Remove the potatoes from the oven and fill them with the filling. Return to the oven and bake for 15 minutes.
7
top with the scallions and serve.