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Deviled Crab Rolls recipe - Cuban style
courtesy of
Cocina Cubana Club (please join) and chef Sonia Martinez
CROQUETTE DOUGH
3 loaves
stale American Bread- no crusts
1 loaf
stale Cuban bread - ground very fine and sifted
1 level
tbsp paprika 1 tsp salt
Soak American bread in water 15 minutes.
Remove, squeeze until almost dry. Add Cuban bread gradually until dough is
formed. Add
paprika, salt. Mix well. Make ball from dough. Place in fridge about 3 hours
CRABMEAT
FILLING
5 tbsp
oil 3 onions finely chopped
½ red or
green pepper finely chopped (or both)
4 garlic
cloves mashed
1 level
tsp crushed red hot pepper (Italian style)
2 bay
leaves ½ tsp sugar
1 level
tsp salt 1 6 oz can tomato paste
1 lb can
fresh crab meat - claws - picked over and shredded
Fry
onion, pepper(s), garlic, hot pepper in oil for 15 mins. (Very slowly) add bay
leaves, sugar, salt, tomato paste. Stir. Cover and cook 15 minutes on low heat. Add crabmeat.
Cook 10 minutes and then uncover. Keep in fridge 2 hours.
Take
about 3 tablespoons dough. Press in the palm of your hand. Add 1 tbsp crab mix. Seal like
croquette with 2 pointed ends.
Dip into
following mixture:
2 eggs
well beaten with ½ cup milk, salt, dash black pepper. Mix 1cup cracker meal and
½ cup flour. Roll croquettes first in cracker/flour, then in egg mix, then in
cracker/flour again. Refrigerate 2 hours (Never get the idea this is not
something you dash off at the last minute!). Fry in deep fat until brown.
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Instructions on
How to make an authentic Cuban crab roll receta / recetas.
Recipe for Cuban
Crab Rolls like ones in Ybor City and Tampa Bay |
