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| RECIPE FOR YBOR CITY CRAB CROQUETTES |
Title: Ybor City Crab Croquettes
Serves: 1
Ingredients:
| 3.00 | sm | Onions; finely chopped | | 4.00 | | Garlic cloves; minced | | 0.50 | c | Green pepper; finely chopped | | 1.00 | ts | Hot red pepper; chopped | | 0.25 | c | Vegetable oil | | 6.00 | oz | Tomato paste | | 2.00 | | Bay leaves | | 1.75 | ts | Salt; divided | | 0.50 | ts | Sugar | | 1.00 | lb | Crab claw meat | | 6.00 | | Eggs; beaten | | 1.50 | c | Milk | | 0.25 | ts | Pepper | | 3.00 | c | Cracker crumbs | | 1.50 | c | All-purpose flour | | | Additional vegetable oil | | --------- | CROQUETTE DOUGH --------- | | 3.00 | lb | White bread | | 1.00 | lb | Cuban bread; sliced toasted | | 1.00 | tb | Paprika | | 1.00 | ts | Salt |
Instructions:
Dough: Trim crust from white bread; discard crust.
Place bread in a large mixing bowl.
Cover with water; let stand 15 minutes.
Drain off water, squeeze excess water rom bread; return to large mixing bowl.
Stir until doughy.
Place Cuban bread in container of an electric blender, a few slices at a time; process until breadcrumbs are fine.
Repeat procedure with remaining toasted Cuban bread.
Add breadcrumbs, paprika, if desired, and salt to white bread, mixing until soft dough forms.
Cover and refrigerate dough until ready to use, at least 2 hours.
Note: 4 1/4 cups fine dry bread crumbs may be substituted for 1 pound loaf of Cuban Bread.
Saute' onion, garlic, green pepper and red pepper in oil for 15 minutes.
Stir in bay leaves, tomato paste, 1 ts salt, and sugar.
Cover and simmer 15 minutes on low heat.
Add crabmeat, cover and simmer additinal 10 minutes.
Place in mixing bowl, remove bay leaves, cover and refrigerate 2 hours.
Shape dough into 36 two inch balls.
Press each ball into a 4 inch circle.
Place 1 tb chilled crabmeat mixture in center of each circle.
fold dough around crabmeat mixture to form boat shaped croquette, sealing edges.
Combine eggs, milk, remaining salt, and pepper in a large mixing bowl; beat well.
Combine cracker crumbs and flour in a large mixing bowl; stir well.
Dip each croquette in egg mixture; dredge in cracker crumb mixture.
Repeat dipping and dredging procedure to heavily coat croquettes.
Cover and refrigerate 2 hours.
Fry croquettes, a few at a time, in deep hot oil (375) until golden brown.
Drain well.
Serve hot.
Yeild: 3 dozen.
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