Anthony's Devil Crabs

Fried Devil Crabs, Ybor City style!

Anthony's Devil Crabs
Anthony's Devil Crabs

PREP TIME

210

minutes

TOTAL TIME

240

minutes

SERVINGS

6

-8

PREP TIME

210

minutes

TOTAL TIME

240

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup olive oil

  • 1

    large onion, finally chopped

  • 1

    medium green onion, chopped

  • 2

    garlic cloves, minced

  • 1

    tsp salt

  • 1

    tsp hot sauce

  • 1/2

    tsp sugar

  • 1

    bay leaf

  • 1

    tsp chopped parsely

  • 1

    8-oz can tomato sauce

  • pinch nutmeg

  • 1

    lb white crab meat

  • 1

    oz dry sherry

  • 4

    eggs, beaten

  • 3

    cups bread crumbs, plain or seasoned

  • canola oil for frying

Directions

Heat the olive oil in a skillet. Saute the onion and green pepper til transparent. Add garlic and cook til all is soft. Add salt, hot sauce, sugar, bay leaf, parsley, tomato sauce, and nutmeg; mix well. Cover and simmer 30 minutes. Add the crabmeat and sherry. Mix well and simmer another 10 minutes. Allow to cool and refrigerate until ready to use. (The mixture is easier to handle when chilled). When ready to prepare the devil crabs: Place the beaten eggs in a shallow dish. In a separate shallow dish, place the bread crumbs. Take 1/4 cup of the crabmeat filling and form into a croquette. Place formed croquettes side by side on a platter. Roll in bread crumbs and return to platter. Chill at least 30 minutes. Remove from the refrigerator for the next coating. Dip each croquette into the egg wash and then roll in bread crumbs. Return to platter and refrigerate at least 1 hour. After an hour, repeat this process a second time and chill at least 1 hour before frying. Deep fry in hot canola oil until brown. Makes 10-15 med croquettes.

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