YBOR CITY DEVILED CRAB

YBOR CITY DEVILED CRAB image

Yield 4 -6 People

Number Of Ingredients 21

Previous Next

3 loaves stale American bread
1 loaf stale Cuban bread (grind very fine and sift)
1 T paprika
1 tsp paprika
1 tsp salt
Crab Filling:
3 onions, finely chopped
1/2 red or gr pepper, finely chopped
4 garlic cloves, minced
1 T crushed red pepper
5 T olive oil
2 bay leaves
1/2 tsp sugar
1 tsp salt
1 can tomato paste (6oz)
1 lb crab meat, picked over and shredded
2 eggs
1/2 c milk
salt and pepper
1 c cracked meal
1/2 c flour

Steps:

Dough: Remove crust from American bread and discard. Soak remaider of bread in water for 15min. Drain water and squeeze til almost dry. Add sifted cuban crumbs gradually until you have dough. Add paprika and salt, mix thoroughly. Form dough into ball and refrigerate about 2hrs. Filling: Saute onions, pepper, garlic and crushed pepper in oil. Add bay leaves, sugar, salt and tomato past. Stir, cover and cook on low for 15min. Add crab and refrigerate in bowl for 2 hours. To Assemble: Take about 3 T bread dough and press in your hand. Put in 1 T of crab filling, seal like a croquette with pointed ends. Mix eggs, milk, salt and pepper in a bow; Mix cracker meal and flour on separate plate. Roll croquettes first in cracker mixture, then in eggs and again in cracker mixture. Refrigerate 2 hours. Fry in deep fat.