Ingrédients pour Croquetas De Jaibas Estilo Ybor Ybor City's Deviled Crabs
- White Bread
- 1/4 teaspoon of salt
- Fine Breadcrumbs
- 1 tablespoon of paprika
- 2 tablespoons of olive oil
- Bermuda Onion
- 1 green bell pepper, chopped
- Garlic Cloves
- 1/4 teaspoon of cayenne pepper (or to taste)
- 1/2 teaspoon of sugar
- 1 bay leaf
- 1/4 cup of chopped fresh parsley
- 1/2 cup of tomato sauce
- a pinch of nutmeg
- White Crab Meat
- Dry Sherry
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Comment préparer Croquetas De Jaibas Estilo Ybor Ybor City's Deviled Crabs
- **Dough Preparation (Prepare the night before for best results):**
- In a large bowl, combine 1 loaf (about 1 pound) of crustless bread, soaked in 2 cups of water for 30 minutes. Drain thoroughly and squeeze out excess water.
- Add 1 tablespoon of paprika, 1 teaspoon of salt, and 2 cups of breadcrumbs. Mix until a dough forms.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- **Crab Filling:**
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Sauté until softened, about 5 minutes.
- Add 2 cloves of minced garlic and sauté for another minute until fragrant.
- Stir in 1 teaspoon of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of cayenne pepper (or to taste), 1 bay leaf, 1/4 cup of chopped fresh parsley, 1/2 cup of tomato sauce, and a pinch of nutmeg.
- Simmer for 30 minutes, covered.
- Add 1 pound of lump crab meat and 2 tablespoons of dry sherry. Mix well and cook for another 10 minutes. Cool completely and refrigerate.
- **Croquette Assembly:**
- Remove dough and filling from the refrigerator.
- Take 2 generous tablespoons of dough, create an indentation in the center with a spoon. Fill with 1 tablespoon of the crab filling.
- Shape into a croquette and repeat until all filling is used.
- In a shallow dish, whisk together 2 large eggs, 2 tablespoons of water, 1/4 teaspoon of salt and a pinch of black pepper.
- In another shallow dish, combine 1 cup of seasoned breadcrumbs and 1/2 cup of all-purpose flour.
- Dip each croquette in the egg mixture, then dredge in the breadcrumb/flour mixture, ensuring complete coverage.
- Place croquettes on a baking sheet lined with parchment paper. Cover with plastic wrap or foil and refrigerate for at least 1 hour.
- **Frying:**
- Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Carefully fry the croquettes in batches, ensuring not to overcrowd the pot. Fry until golden brown and heated through, about 3-4 minutes per side.
- Remove with a slotted spoon and place on a wire rack to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
26g
Fat
7g
Carbs
19g
