Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, devil crabs. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Deviled crab is one of the great traditions of the Lowcountry. Unfortunately, due to the many more-bread-crumb-than-crab, freezer-burned versions out there, most people turn their noses up when they think of it. Bad deviled crab is really bad. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce.
Devil crabs is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Devil crabs is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have devil crabs using 26 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Devil crabs:
- Prepare croquette dough——–
- Get 3 loaves stale white bread
- Make ready 1 loaf stale Cuban bread (grind very fine and sift)
- Take 1 tbsp paprika
- Make ready 1 tsp salt
- Get crab filling————–
- Get 5 tbsp oil
- Prepare 3 medium onions finely chopped
- Get 1/2 red or green bell pepper finely chopped
- Take 4 clove garlic mashed
- Prepare 1 tsp crushed red pepper Italian style
- Get 2 bay leaves
- Prepare 1/2 tsp sugar
- Take 1 tsp salt
- Make ready 6 oz tomato paste
- Prepare 1 lb crab meat shredded
- Take 2 tsp salt divided
- Prepare 1 cup cracker meal
- Make ready 1/2 cup flour
- Make ready 1 oil to fry with
- Take ground black pepper
- Take egg wash———-
- Make ready 1/2 cup milk
- Make ready ground black pepper
- Prepare salt
- Get 2 eggs well beating
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. Deviled crab is one of those classic recipes that never really gets old.
Instructions to make Devil crabs:
- Croquette: remove crust from stale white bread you wont need the crust. soak remainder of white bread In water for 15 minutes.
- Drain squeeze the white bread until almost dry, add the Cuban bread till you have dough.
- Add paprika and salt mix well form ball and refrigerate for 2 hours
- 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.
- 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.
- For egg wash mix eggs milk, salt, pepper and put in bowl
- Mix cracker and flour
- 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
- Recipe from Tampa Tribune of the Columbia Restaurant recipe
As you may be able to tell here, I am using our local Dungeness crab, but any crab will do. Deviled crab is one of those classic recipes that never really gets old. A similar dish - deviled clams – is common in New England. The concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. This recipe is Spanish-inspired, with a little fino sherry for flavor.
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