DEVIL CRAB RECIPE

Last week I posted on my facebook account a request.  I was trying to find a local "day old" bread store and didn't want to travel all over the country to find one.  (Thanks to Rondi, Melanie, Debbie, and everybody else who helped me)  I had forgotten about the one within two miles of my house!  

If you're not familiar with "devil crabs", don't let those northerners fool you (giggle) what some people call devil crabs are really crab cakes.  Trust me, these are devil crabs!  One of my favorite places to get devil crabs is La Tropicana in Ybor City (Tampa, FL)  Their devil crabs are giants.  (And their cuban sandwiches are great too!)

I made these last night and hubby ate four, so I'm thinking he liked 'em.  Ok, I know he liked them because I got a standing ovation.  No, really, I did!   Granted my "shaping" of the devil crabs leaves a bit to be desired, but I guess that doesn't deter from the taste.   So if you would like to try your own I'm going to share the recipe.   Before you do though, I might warn you...this is not a quick-to-prepare dish  but it's worth it!

DEVIL CRABS

DOUGH:

3 LARGE loaves of stale bread

1 large can Italian Bread Crumbs

1 TBSP Paprika

1 tsp salt

Soak the three loaves of bread in water 15 minutes (just enough to moisten and get mush)(notice I removed the crusts)

Drain and squeeze almost dry.

Add crumbs until dough is formed.

Add Paprika and salt and form into balls.  Chill in frige for 2 hours

FILLING

5 tablespoons olive oil

2 Bay leaves

3 large onions, chopped

1/2 tsp sugar

1/2 cup red or gree pepper, chopped

1 teaspoon salt

5 cloves garlic chopped

6 oz tomato paste

1 tsp Cayenne pepper

couple splashes of hot sauce

1 lb. crab meat, picked over for shells

Fry onion, pepper, salt and garlic in oil for 15 minutes.  Add other ingredients and crab meat, and cook 10 minutes.  Chill approximately  2 hours in frige.

Flatten dough balls, Put one tablespoon filling into each roll and roll like crouquet, football shape.

Dip into egg and roll in Italian bread crumbs.

Deep fry until brown.

Keep warm to serve or freeze for later (after cooled)