Description
The rich, indulgent flavors of these Stuffed Devil Crab Cakes take inspiration from classic Cuban cuisine. With a perfect balance of seafood sweetness, smoky paprika, and a crispy exterior, each bite is an explosion of taste. Whether enjoyed as an appetizer or a main course, these croquettes bring the vibrant flavors of the coast straight to your plate.
Ingredients
– 1 lb cooked blue crab meat, picked over for shells
– 1 small onion, finely chopped
– 1/2 small green bell pepper, finely chopped
– 2 cloves garlic, minced
– 1/4 cup butter
– 1/2 cup tomato sauce
– 1/2 teaspoon cayenne pepper
– 1 teaspoon smoked paprika
– 1 teaspoon Worcestershire sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
– 1 cup breadcrumbs
– 1 egg, beaten
– 1/4 cup whole milk
– 1 cup fine cracker crumbs (for coating)
– Oil for frying
Instructions
1. In a skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic. Sauté for about 3 minutes, until softened.
2. Stir in the tomato sauce, cayenne pepper, smoked paprika, Worcestershire sauce, salt, and black pepper. Let simmer for 5 minutes.
3. Remove from heat and mix in the crab meat and fresh parsley. Let cool slightly.
4. In a bowl, combine the breadcrumbs, beaten egg, and milk. Mix until a dough-like consistency forms.
5. Shape the mixture into small patties or croquettes. Coat each one in fine cracker crumbs.
6. Heat oil in a frying pan to 350°F (175°C). Fry the croquettes in batches for about 3 minutes per side until golden brown and crispy.
7. Drain on paper towels and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes