Tampa Devil Crabs Shipped Recipes

DEVIL CRAB ROLLS

Steps:

• In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red chile flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend.
• In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend.
• Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used.
• In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side.
• Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
• In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using.
• Yield: 1 quart

DEVILED CRABS

Steps:

• Preheat the oven to 375 degrees F.
• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVIL(ED) CRAB ROLLS FROM TAMPA

Steps:

• Dough:.
• Soak American bread in water 15 minutes. Remove, squeeze until almost dry. Add Cuban bread gradually until dough is formed. Add paprika, salt. Mix well. Make ball from dough. Place in fridge about 3 hours.
• Crab Mix:.
• Fry onion, pepper(s), garlic, hot pepper in oil for 15 minutes (Very slowly) add bay leaves, sugar, salt, tomato paste. Stir. Cover and cook 15 minutes on low heat. Add crabmeat. Cook 10 minutes and then uncover. Keep in fridge 2 hours.
• Take about 3 tablespoons dough. Press in the palm of your hand. Add 1 tbsp crab mix. Seal like croquette with 2 pointed ends. (Think footballs).
• Dip into following mixture:.
• 2 eggs well beaten with ½ cup milk, salt, dash black pepper. Mix 1cup cracker meal and ½ cup flour. Roll croquettes first in cracker/flour, then in egg mix, then in cracker/flour again. Refrigerate 2 hours (Never get the idea this is not something you dash off at the last minute!). Fry in deep fat until brown.
• Prep time is the longest part of this, once they are made cooking is a snap.

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.).