Devil Crabs

These are awesome.  And, they’re still a work in progress.  As you can see, the ones in back were a bit overcooked.  So, watch these carefully as you fry them.  Stale bánh mì make a pleasantly acceptable substitute for Cuban bread in a pinch.  I might even go so far as to try panko.  It’s just silly to wait for good Cuban bread to magically appear in Atlanta.  That’s very unlikely to happen any time soon.

Devil Crabs
Or, Cuban Style Deviled Crab

1/2 cup sofrito, or as desired
(Sautéed onions, tomatoes, celery, sweet red peppers)
1 cup crab meat
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 – 1/2 teaspoon cayenne
1/2 cup bread crumbs or as needed for shaping, made from Cuban bread

bread crumbs, made from Cuban bread, for rolling

Combine all ingredients, except crab meat.  Stir to combine.  Then, gently stir in crab meat.  Roll into croquettes or football shape.  Then, roll in bread crumbs.  Deep fry or pan fry.  Watch carefully.  The breadcrumbs tend to burn easily.

Allow to drain on uncoated parchment, the interior of a paper bag, or paper towels for about 5 minutes before serving.  Careful, they’ll still be hot!

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