Devilled crab is an oblong shaped deep fried breaded crab meat seasoned with chili peppers. Created in Tampa, Florida where it was credited to the Spanish, Cuban and Italian immigrant community of Ybor City when they created it during the late-1920s strike in the area’s cigar factories. During those times it was a staple food for these workers due to the fact that blue crabs were abundant in the nearby waters and Cuban bread was so affordable. Traditionally it was made with blue crabs and Cuban bread, uses a Cuban-style hot sofrito sauce and eaten by hand.
What I will be posting today is inspired by the original Devilled Crabs recipe, I say inspired because this is not really the traditional recipe as we will be cooking it with the crab shells which add more impact to the presentation. Anyways it will have the same taste and same the same kick that you ever want in a devilled crab.
- 10 - 12 pcs empty small crab shells
- 500 g lump crab meat
- 1 cup bread crumbs
- 2 shallots, finely chopped
- ½ green capsicum, finely chopped
- 3 tbsp finely chopped celery
- 2 eggs
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1 tsp cayenne
- In a pan add oil then cook together onion, capsicum and celery in low heat until soft.
- In a bowl combine together cooked vegetables, crab meat, bread crumbs, eggs, dry mustard, Worcestershire sauce, cayenne and salt.
- Fill crab shells with mixture then set aside.
- Prepare a deep fryer, heat oil to 180C then deep fry the crab until golden brown and cooked, this will take around 5 minutes.
- Remove from fryer then place in paper towel lined plates, serve with Chilli Sauce, Sweet Chilli Sauce, Sweet Chilli Sauce and/or Mayonnaise.
Sweet Chilli Sauce