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Devil Crabs Recipe

devil crabs Recipe
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Serving : 24
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Prepare the ingredients before making devil crabs in your home. Then, follow these steps below to serve devil crabs for your family or friends.

Ingredients: devil crabs

  • croquette dough
  • 3 loaves stale white bread
  • 1 loaf stale Cuban bread ( grind very fine and sift)
  • 1 tbsp paprika
  • 1 tsp salt
  • crab filling
  • 5 tbsp oil
  • 3 medium onions finely chopped
  • 1/2 red or green bell pepper finely chopped
  • 4 clove garlic mashed
  • 1 tsp crushed red pepper Italian style
  • 2 bay leaves
  • 1/2 tsp sugar
  • 1 tsp salt
  • 6 oz tomato paste
  • 1 lb crab meat shredded
  • 2 tsp salt divided
  • 1 cup cracker meal
  • 1/2 cup flour
  • 1 oil to fry with
  • ground black pepper
  • egg wash
  • 1/2 cup milk
  • ground black pepper
  • salt
  • 2 eggs well beating

How to Make devil crabs

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make devil crabs in your home by yourself.

    Step 1
  • croquette: remove crust from stale white bread you wont need the crust. soak remainder of white bread In water for 15 minutes.
  • Step 2
  • drain squeeze the white bread until almost dry, add the Cuban bread till you have dough.
  • Step 3
  • add paprika and salt mix well form ball and refrigerate for 2 hours
  • Step 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.
  • Step 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.
  • Step 6
  • for egg wash mix eggs milk, salt, pepper and put in bowl
  • Step 7
  • mix cracker and flour
  • Step 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
  • Step 9
  • Recipe from Tampa Tribune of the Columbia Restaurant recipe
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