Easiest Way to Make Perfect Devil crabs

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The ingredients needed to make Devil crabs:

1. Make ready croquette dough——–
2. Make ready 3 loaves stale white bread
3. Get 1 loaf stale Cuban bread (grind very fine and sift)
4. Prepare 1 tbsp paprika
5. Take 1 tsp salt
6. Take crab filling————–
7. Take 5 tbsp oil
8. Take 3 medium onions finely chopped
9. Make ready 1/2 red or green bell pepper finely chopped
10. Make ready 4 clove garlic mashed
11. Get 1 tsp crushed red pepper Italian style
12. Make ready 2 bay leaves
13. Prepare 1/2 tsp sugar
14. Get 1 tsp salt
15. Get 6 oz tomato paste
16. Prepare 1 lb crab meat shredded
17. Take 2 tsp salt divided
18. Take 1 cup cracker meal
19. Prepare 1/2 cup flour
20. Get 1 oil to fry with
21. Take ground black pepper
22. Get egg wash———-
23. Make ready 1/2 cup milk
24. Take ground black pepper
25. Make ready salt
26. Prepare 2 eggs well beating

Deviled crab is relatively rich, and I like to keep things simple and serve it with my Southern Potato Salad, and Purple Hull or Field Peas, or Southern Sweet and Sour Green Beans. Another option is to serve it with a slice of Southern Tomato Pie or Southern Cucumber and Tomato Salad. As with crab cakes, the best deviled crab is heavy on the crab and light on the filler. Historically you'd serve your deviled crab in its own shell, but if you don't have them or this somehow skeeves you out, use shallow, oven-proof bowls or ramekins.

Instructions to make Devil crabs:

1. Croquette: remove crust from stale white bread you wont need the crust. soak remainder of white bread In water for 15 minutes.
2. Drain squeeze the white bread until almost dry, add the Cuban bread till you have dough.
3. Add paprika and salt mix well form ball and refrigerate for 2 hours
4. Fry onions, bell pepper, garlic, and crushed red pepper in oil for 15 minutes. add bay leaves, sugar, salt and tomato paste. add crab cook 10 minutes. put on plate and refrigerate for two hours.
5. Press about 3 tablespoons of dough into your hand put 1 tablespoon of crab filling in middle then seal it making pointed end it will look like a mini American football.
6. For egg wash mix eggs milk, salt, pepper and put in bowl
7. Mix cracker and flour
8. Roll croquette in cracker mix dip into egg wash and back into cracker mix put into refrigerator for 2 hours and fry in oil until brown
9. Recipe from Tampa Tribune of the Columbia Restaurant recipe

As with crab cakes, the best deviled crab is heavy on the crab and light on the filler. Historically you'd serve your deviled crab in its own shell, but if you don't have them or this somehow skeeves you out, use shallow, oven-proof bowls or ramekins. As you may be able to tell here, I am using our local Dungeness crab, but any crab will do. Tampa devil crabs are croquettes made with a special dough, stuffed with spicy blue crab meat, dredged in breadcrumbs, and deep-fried. Most locals call them devil crab, not deviled.

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