Directions: |
Directions:Finely dice and coarsely mix first four ingredients in blender. Saute with oil and water over very low heat 1 to 2 hours until soft.
Add tomato puree, tomato paste and red pepper, and cook on low heat for 1 hour. Stir often. Add oregano. Mix well, cook 5 minutes more. Let cool until room temperature. Sauce will be very thick.
While sauce is cooking, make filling: Flake crab meat into large bowl. Add sauce gradually until meat is moist and holds together. Place in refrigerator.
Wash hands before making the dough. Add enough water to moisten the bread. Mash bread and water with your hands until loose, doughlike consistency.
You'll need three separate pans, one for meat, one for dough and one for bread crumbs. Sit in a straight chair and place crumb pan in lap, dough on one side, meat on the other. Place hands in bread crumbs. Drop a handful of dough in crumbs and roll lightly. Mash in palm of hand to 3/8 inch thickness and 3 1/2 to 4 inches in diameter. Place heaping tablespoon of meat onto center of dough. Fold up all sides coming together at the top. Pinch off excess dough and put into dough pan. Drop devil crab into crumbs and roll into shape desired.
Continue with remaining dough and crab filling. You may need to add a small amount of water to dough as time passes. Mix well.
To cook, heat oil in deep fryer to 300º. Roll cakes again in bread crumbs before frying, as they often lose crumbs over time. Crab meat should be centered, surrounded by dough of uniform thickness, 3/8 inch to 1/4 inch thickness. Cook seven minutes or until golden brown. Enjoy with hot sauce. |
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