_:na7633a832c0d4e3ead057bb104b228b1xb0
<http://schema.org/recipeInstructions>
"1. Place the diced Idaho&reg; potatoes into a large pot of salted cold water. Bring to a boil and simmer for approximately 10-12 minutes or until tender.\n2. Drain into a colander. Place the potatoes onto a parchment lined baking tray and cool in the refrigerator.\n3. After the potatoes are chilled, place into a large mixing bowl and coarsely mash. Add the artichoke hearts, vegetables, herbs, seasonings, cheeses and egg yolks. Gently mix to incorporate the ingredients.\n4. Add the Dungeness crabmeat to the potato mixture. Stir the mixture with a wooden spoon to lightly combine, taking care not to break up the crabmeat.\n5. Using a #40 size scoop portion the Potato Tapas mixture into 72 golf ball size portions. Place onto a parchment lined tray.\n6. Lightly coat each Potato Tapas with the beaten egg and gently coat in the seasoned bread crumbs.\n7. To Serve: In batches of 6, deep fry the Potato Tapas in 350⁰F oil for approximately 4 minutes or until golden and thoroughly heated internally. Remove from the deep fryer and place onto an absorbent paper lined tray. In the center of 12 decorative serving platters place a small bowl of the Mascarpone Fonduta. Arrange 6 Potato Tapas around each bowl of Fonduta sauce. Garnish each platter with 4 Red Belgium Endive Leaves. Serve immediately. Bon appetite!\n8. Heat the olive oil over medium heat in a heavy bottomed pot. Add the shallots and garlic to a pot and cook for approximately 3-4 minutes stirring frequently with a wooden spoon. Add the thyme to the pot and cook for an additional minute.\n9. Reduce the heat to low and add the remaining ingredients except the chives. Simmer for 6-8 minutes stirring frequently with a whisk until the sauce is thickened and smooth.\n10. Stir in the fresh chives. Hold until needed in a double boiler.\n"
<https://www.idahopotato.com/recipes/dungeness-crab-artichoke-potato-tapas-served-with-mascarpone-fonduta>