Ingredients
- Dough:
- 3 loaves stale American bread
- 1 loaf stale Cuban bread
- 1 level tablespoon paprika
- 1 teaspoon salt
- Crabmeat filling:
- 5 tablespoon oil
- 3 onions
- 1/2 red or green pepper
- 4 cloves garlic chopped fine
- 1 teaspoon hot red pepper
- 2 bay leaves
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 can (6 oz.) tomato paste
- 1 lb. crabmeat
- Coating:
- 1 cup cracker meal
- 1/2 cup flour
- 2 eggs
- 1/2 cup milk
- Salt
- Pepper
Preparation
Step 1
Dough:
Remove and discard crusts from American bread. Grind Cuban bread very fine and sift. Soak bread in water 5 minutes. Drain water and squeeze until almost dry. Add sifted Cuban bread gradually until you have a dough. Add paprika and salt and mix thoroughly. Form dough into ball and refrigerate about 2 hours.
Crabmeat Filling:
Fry very slowly in oil the onion, bell pepper, garlic and crushed re pepper for 15 minutes. Add bay leaves, sugar, salt and tomato paste. Stir, then cover and cook 15 minutes on low. Add crabmeat, cook for 10 minutes, uncover, put on platter in refrigerator for 2 hours. Take about 3 tablespoons of bread dough and press it in your hand, put in a tablespoon of crab filling, then seal like a croquette with pointed ends. Dip into the following mixtures, 2 eggs, well beaten with 1/2 cup milk, salt and dash of black pepper. Mix 1 cup cracker meal and 1/2 cup flour. Roll croquettes first in cracker-flour mixture, then in eggs and again in cracker-flour. Refrigerate 2 hours. Deep fry until brown.