Cuban Style Deviled Crabs
- Croquette Dough:
- 3 loaves stale white bread, crusts removed
- 1 loaf stale Cuban bread, ground very fine and sifted
- 1 level Tbsp paprika
- 1 tsp. salt
- Crabmeat Filling:
- 5 Tbsp olive or vegetable oil
- 3 onions, finely chopped
- 1/2 red bell pepper, finely chopped
- 4 cloves garlic, mashed or chopped fine
- 1 level tsp. crushed hot red pepper flakes
- 2 bay leaves
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 6 ounce can tomato paste
- 1 pound fresh crabmeat, shells and cartilage removed, shredded
- Croquettes:
- 2 eggs, well beaten
- 1/2 cup milk
- Salt to taste
- Pinch black pepper
- 1 cup cracker crumbs, crushed
- 1/2 cup all-purpose flour
- Vegetable oil for frying
About 4 hours before serving, make dough:Break white bread into pieces; place in a large bowl; cover with water; soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to the bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt; mix thoroughly. Form dough into a ball; refrigerate about 2 hours.
Make Filling: Heat oil in a large skillet; reduce heat to low. Add onion, bell pepper, garlic and hot red pepper flakes saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. Cover and cook 15 minutes over low heat. Add crabmeat; cook uncovered 10 minutes; remove bay leaves. Place mixture on a platter; refrigerate 2 hours.
After dough and filling have chilled, make the croquettes: With your hands, take about 3 Tbsp bread dough; press; add 1 Tbsp crab filling; seal dough around filling like a croquette with pointed ends. (I don't see why they could not be made into patties at this point if desired). In a small bowl mix eggs, milk, salt and pepper. In another small bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture, then into cracker mixture again. Refrigerate 2 hours.
When ready to cook: Heat oil in a deep, heavy pot or deep fryer. Place the croquettes, a few at a time in the hot oil, fry until light brown. Remove and drain on paper towels. Makes about 24