Columbia Restaurant's Ybor City Deviled Crab Rolls
ready in: over 5 hrs
recipe id: 105
cook method: deep fryer
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
Crab Meat Filling
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon hot red pepper flakes
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crab meat, shell and cartilage removed, shredded
2 eggs, well beaten
1/2 cup milk
salt, to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
vegetable oil, for deep 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 bowl.
Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
For Filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make 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. In a small bowl mix eggs, milk, salt and pepper. In another 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 deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Recipe Source: the Columbia Restaurant, Tampa, Florida.
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