YBOR CITY DEVIL CRABS
Source of Recipe
"The Columbia Restaurant Cookbook," by Adela Gonzmart and Ferdie Pacheco
List of Ingredients
Croquette dough:
3 loaves stale white sandwich bread
1 loaf stale Cuban bread (grind very fine and sift)
1 tablespoon paprika
1 teaspoon salt
Crab Filling (below) Recipe
Remove crusts from stale white bread and discard. Soak remainder of bread in
water 15 minutes. Drain; squeeze until almost dry. Add the sifted Cuban
bread gradually until you have dough. Add paprika and salt; mix thoroughly.
Form dough into ball and refrigerate approximately 2 hours.
CRAB FILLING
5 tablespoons oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped
4 cloves garlic, mashed or chopped fine
1 level teaspoon crushed red hot pepper (Italian style)
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (1 pound) fresh crabmeat (claws), picked over and shredded
2 eggs, well-beaten
1/2 cup milk
Dash of salt and black pepper
1 cup cracker meal
1/2 cup flour
Vegetable or peanut oil
Fry onions, bell pepper, garlic and crushed hot peppers very slowly in oil
for 15 minutes. Add bay leaves, sugar, salt and tomato paste. Stir, then
cover and cook 15 minutes at low heat. Add crab and cook 10 minutes. Put on
plate and refrigerate 2 hours.
Press about 3 tablespoons bread dough in your hand. Add a tablespoon of crab
filling, then seal like a croquette with two pointed ends.
For egg wash, mix eggs, milk, salt and black pepper, and put in a bowl.
Mix cracker meal and flour.
Roll croquettes in the cracker meal, then dip in the egg wash, and again in
the cracker meal. Refrigerate 2 hours. Fry in oil until brown.
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