SEABREEZE DEVIL CRAB

Seabreeze Devil Crab image

Provided by @MakeItYours

Number Of Ingredients 17

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Crab Sauce
2 cups onion
1 cup green bell pepper
1 tablespoon garlic
1 cup celery
1/4 cup olive oil
1/2 cup water
1 14 oz can tomato puree
1 14 oz can tomato paste
2 tablespoons crushed red pepper
1 tablespoon oregano flakes
4 pounds blue crab claw meat, fresh or frozen
Dough
2 loaves white bread
2 loaves Cuban bread
Vigo bread crumbs
3 tablespoons crushed red pepper

Steps:

Make crab sauce first.
Finely dice and coarsely mix first flour ingredients in blender.
Saute with oil and water over very low heat 1-2 hours till soft.
Add tomato and red pepper, cook on low for 1 hour. Stir often.
Add oregano. Mix well well, cook 5 more minutes.
Let sauce cool to room temperature. Sauce will be very thick.
While sauce is cooking, make filling.
Flake crab meat into large bowl. Add sauce gradually until meat
is moist and holds together. Refrigerate.
Wash hands and make dough
Mix the dough ingredients in a large bowl, add enough water
to moisten the bread. Mash bread and water with hands
until loose dough-like consistency.
Set up 3 pans: one with dough, one with meat, one with crumbs.
Place hands in bread crumbs, drop a handful of dough in crumbs
and roll lightly. Mash in palm of hand to 3/8 inch thickness and
4 inches in diameter. Place heaping spoon of meat into middle of dough. Fold up all sides, coming together at the top. Drop devil crab into crumbs and roll into shape desired.
To cook: Heat oil in deep fryer to 330 degrees. Roll again in crumbs
just prior to frying. Cook seven minutes until golden brown.