American · Dinner
Tampa deviled crab croquettes
Deviled crab croquettes reflect Tampa's Ybor City heritage, where Spanish and Cuban immigrant cooks transformed blue crab into spiced, breaded fritters. Lump crab binds with mustard, hot sauce and sherry vinegar, shapes into ovals, coats in cracker crumbs, and shallow-fries until golden and crisp.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
582Calories
30.8gProtein
34.9gFat
36.3gCarbs
3.8gSugar
2.5gFiber
1224mgSodium
285mgChol
5.6gSat Fat
514mgPotassium
133mgCalcium
2.7mgIron
5.8mcgVitamin B12
21mgVitamin C
pescatarian
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
In a medium bowl, mix lump crab meat, mayonnaise, mustard-dijon, hot-sauce, onion, bell-pepper, sherry vinegar, smoked paprika, egg yolk and panko into a cohesive mixture.
2
Chill
Cover and refrigerate the crab mixture for 30 minutes until firm enough to shape without falling apart during frying.
3
Build
Divide the mixture into 3 portions and shape each into a 2.5-inch oval croquette, pressing gently to hold together.
4
Dredge
Set up three dishes with flour, lightly beaten egg white and panko; coat each croquette in flour, then egg white, then panko thoroughly.
5
Fry
Heat vegetable oil in a small skillet over medium heat until a panko pinch sizzles; fry croquettes 3 to 4 minutes per side until deep golden brown.
6
Plate
Transfer croquettes to paper towels to drain for 2 minutes, arrange on a plate, scatter with parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g lump crab meat, picked over for shell
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp mustard-dijon
- 2 tsp2 tsp hot-sauce
- 1/2 cup1/2 cup onion
- 4 tbsp4 tbsp bell-pepper
- 2 tsp2 tsp sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- 22 eggs, divided (yolk into mix, white for coating)
- 6 tbsp6 tbsp panko breadcrumbs, for the mix
- 1 cup1 cup panko breadcrumbs, for coating
- 4 tbsp4 tbsp all-purpose flour, for dusting
- 1 cup1 cup vegetable oil, for shallow-frying
- parsley, for garnish
- lemon wedge, for serving
