Croquetas De Jaibas Estilo Ybor Ybor Citys Deviled Crabs Recipes

CROQUETAS DE JAIBAS, ESTILO YBOR (YBOR CITY'S DEVILED CRABS)

Steps:

• Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly.
• Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate.
• Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette.
• Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).

DEVILED CRAB

Steps:

• ---To Prepare Crabs---.
• Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
• Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
• Drain, and remove crabs.
• To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
• Pull off the top shell and reserve.
• Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
• Remove the meat from the body.
• Scrub the shells with a brush and rinse before filling.
• ---To Prepare Filling---.
• Preheat oven to 400 degrees F.
• Grease the largest 6 shells (or ramekins if using crab meat with no shells).
• Mix the breadcrumbs with the milk in a bowl.
• Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
• Spoon the filling into the shells.
• Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
• Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
• Serve at once with wedges of lemon.

SHEM CREEK DEVILED CRABS

Steps:

• to prepae shells for serving, bake the cleaned shells in a 350 degree oven for 10 minutes.
• saute onion and bell pepper in butter over medium heat until soft and translucent.
• remove from heat.
• in a large bowl, combine onion mixture with remaining ingredients, except for shells of course.
• spoon mixture into shells or a small oven proof serving cup.
• bake at 350 for 15 minutes.

GRANDMOTHER'S DEVILED CRAB

Steps:

• Combine butter and 3/4 cup cracker crumbs over low heat, melting butter and coating crumbs. Set aside.
• Combine remaining ingredients. Put in cleaned crab shells or individual dishes.
• Top with butter/cracker crumbs.
• Bake on cookie sheet at 350 until browned. About 15 to 20 minutes, depending on thickness.