Tuesday, April 16, 2013

Louisiana Deviled Crab

I have no idea how it popped into my head last Friday, but somehow, I started craving deviled crab. I remember eating deviled crab when I was a child here in the Pittsburgh area, but I had not seen it on a menu for a very, very, long time, not until we were at Hyman's in Charleston for our honeymoon. I couldn't remember what it was, so I didn't order it, but SP ordered it. It was so tasty that I ended up eating all of it. SP was not happy that I devoured his deviled crab.

So what is it? It originated in Tampa, FL. It's basically a crab croquette - crab mixed with seasonings, coated in bread crumbs (traditionally stale Cuban bread), and deep fried. The spiciness of the seasonings is why it is called 'deviled' crab.

Of course since I couldn't stop thinking about deviled crab, I looked up recipes and printed out about five. It wasn't too hard to convince SP we should try making deviled crab this past weekend. We decided to not use a lot of butter or milk/cream, nothing with chili peppers, and no mayonnaise. In the end, we followed this recipe: Louisiana Deviled Crab.
We doubled the recipe since we had 1 lb of crab meat and omitted the green pepper. Doubling meant 1.5 teaspoons of cayenne - that sounded like a lot, especially for me, the spice wimp, so I only put in 1 teaspoon. Even that was a bit much for me! Next time, I'd only put in 0.5 teaspoon cayenne. Also, we would add in diced red pepper.
Even though they were a tad spicy for me, they were still delicious. It was the first time we made any kind of crab cake with saltines and I liked the texture the crushed crackers gave to the crab cake, both the seasoned, moist interior and the crispy, cracker coated exterior.

We ate these with the Asparagus-Ricotta Tarts.

Recipe from epicurious.com, found here: http://www.epicurious.com/recipes/food/views/Louisiana-Deviled-Crab-Cakes-104883

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