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Deviled Crabs, Ybor City Style Recipe

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This recipe for Deviled Crabs, Ybor City Style, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie and Wayne Callaway
Added: Thursday, April 2, 2009


For Crab Filling:
1 onion, finely chopped
1/2 bell pepper, finely chopped
2 cloves garlic, minced
1 tsp. crushed red pepper
5 T. olive oil
2 bay leaves
1/2 tsp. sugar
1 6-oz. can tomato paste
1 lb. fresh crabmeat

For Croquette Dough:
2 loaves fresh light sandwich bread, crusts removed
2 eggs, beaten
1/2 c. milk
1 c. plain breadcrumbs

Saute onion, bell pepper, garlic and crushed red pepper in oil until onions and peppers are done. Add all other ingredients for filling except crab meat. Continue to cook covered on low heat for about 15 minutes. Add crabmeat and cook an additional 10 minutes. Chill in refrigerator. Mix eggs and milk to make an egg wash. Take one slice of bread in palm of hand and put one tablespoon of filling in the center. Fold bread slice around filling and dip seal edge in egg wash. Press to seal. Dip croquette in egg wash, then roll in breadcrumbs. Form the croquette by rolling between hands so that it is a cylinder but fatter in the middle and with pointed ends. Refrigerate for 24 hours, single layer, covered with wax paper (can be frozen in zip lick bags, but thaw before frying). Deep fry in medium-hot oil until brown and crispy. Serve hot.




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