Devil Crab Croquettes

Columbia Restaurant Devil Crab Croquetas

Adela always liked to make these much smaller than typical Cuban deviled crabs. Columbia Hot Sauce makes this appetizer "hot as the devil"

Makes 28 Croquettes

  • Devil Crab Mix (recipe below)

  • Flour for breading

  • 1 egg, beaten

  • Bread crumbs for breading

  • Lemon wedges

  • Oil for frying

  • Columbia Hot Sauce

To form croquettes, take ¾ ounce of mixture and roll into a small egg-shaped ball. Bread each croquette first in flour, then in egg wash (egg combined with a splash of water), and then in the bread crumbs. Keep in refrigerator until ready to fry. Cook croquettes in 350° deep-fryer until golden brown, working in batches. Serve immediately with Columbia Hot Sauce for dipping. Makes 28 croquettes. 

Devil Crab Mix

  • 3 tablespoons extra-virgin olive oil

  • 1/4 cup garlic, minced

  • 1/2 cup Spanish onion, finely diced

  • 1/2 cup green pepper, finely diced

  • 1½ pounds crabmeat

  • 2 teaspoons salt

  • 1½ teaspoons black pepper

  • 1/2 cup dry white wine

  • 2 cups Catalana Sauce (recipe below)

  • 1/2 cup bread crumbs

Catalana Sauce

Makes About 2 Quarts

  • 4 Spanish onions

  • 4 green peppers, cut into strips

  • 1/2 cup Spanish extra-virgin olive oil

  • 4 garlic cloves, finely minced

  • 1 28-ounce can crushed tomatoes

  • 1 28-ounce can tomato sauce

  • 2 bay leaves

  • 1 teaspoon sugar

  • 1 quart of water

  • Salt and pepper to taste

blue crab illustration

Sauté onions and green peppers in olive oil. Add garlic, tomatoes and tomato sauce. Add bay leaves, sugar and water. Cook over medium heat for 1 hour. Add salt and pepper. Makes about 2 quarts.