Best 2 Deviled Crab Rolls From Tampa Recipes

Tampa is widely recognized for its exquisite cuisine, and the city's deviled crab rolls are no exception. This delectable dish, rooted in the rich culinary traditions of the region, has captured the hearts of locals and visitors alike. With its tender, flaky crab meat enveloped in a creamy, flavorful filling, the deviled crab roll embodies the essence of Tampa's vibrant food scene. In this article, we embark on a culinary journey to discover the best recipe for deviled crab rolls, paying homage to the city's culinary legacy and providing aspiring home cooks with a step-by-step guide to crafting this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

DEVIL CRAB ROLLS

Devil Crab Rolls image

Provided by Bobby Flay

Categories main-dish

Time 2h30m

Yield 10 patties

Number Of Ingredients 21

Ingredients

2 pounds stale bread, cut into cubes
2 quarts water
2 ounces salt
1/2-ounce garlic salt
1 tablespoon black pepper
1/2 teaspoon red chile flakes
1 teaspoon crab boil seasoning
1 stalk celery, chopped finely
2 medium yellow onions, chopped finely
1 1/2 pounds bread crumbs, plus more for breading
1 pound crab meat, cleaned and picked free of crab shells
1 pint Crab Sauce, recipe follows
Oil, for frying
8 ounces crushed tomatoes
4 ounces tomato puree
1 teaspoon garlic powder
1 teaspoon salt
1 bay leaf
2 ounces hot sauce
4 ounces crabmeat, cleaned and picked over for shells
1 small onion, chopped finely

Steps:

In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red chile flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend.
In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend.
Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used.
In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side.
Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using.
Yield: 1 quart

DEVIL(ED) CRAB ROLLS FROM TAMPA

Devil(Ed) Crab Rolls from Tampa image

Make and share this Devil(Ed) Crab Rolls from Tampa recipe from Food.com.

Provided by wattamess

Categories Lunch/Snacks

Time 3h20m

Yield 12-24 serving(s)

Number Of Ingredients 14

Ingredients

3 loaves stale bread, no crust
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
5 tablespoons oil
3 onions, finely chopped
1/2 red peppers or 1/2 green pepper, finely chopped
4 garlic cloves, mashed
1 teaspoon crushed red hot pepper (Italian style)
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 (6 ounce) can tomato paste
1 lb fresh crabmeat, shredded

Steps:

Dough:.
Soak American bread in water 15 minutes. Remove, squeeze until almost dry. Add Cuban bread gradually until dough is formed. Add paprika, salt. Mix well. Make ball from dough. Place in fridge about 3 hours.
Crab Mix:.
Fry onion, pepper(s), garlic, hot pepper in oil for 15 minutes (Very slowly) add bay leaves, sugar, salt, tomato paste. Stir. Cover and cook 15 minutes on low heat. Add crabmeat. Cook 10 minutes and then uncover. Keep in fridge 2 hours.
Take about 3 tablespoons dough. Press in the palm of your hand. Add 1 tbsp crab mix. Seal like croquette with 2 pointed ends. (Think footballs).
Dip into following mixture:.
2 eggs well beaten with ½ cup milk, salt, dash black pepper. Mix 1cup cracker meal and ½ cup flour. Roll croquettes first in cracker/flour, then in egg mix, then in cracker/flour again. Refrigerate 2 hours (Never get the idea this is not something you dash off at the last minute!). Fry in deep fat until brown.
Prep time is the longest part of this, once they are made cooking is a snap.

Nutrition Facts : Calories 443.2, Fat 10.3, SaturatedFat 1.7, Cholesterol 22.3, Sodium 1252.5, Carbohydrate 70, Fiber 4.4, Sugar 8.8, Protein 17.2

Tips:

For the best results, use fresh crabmeat. If you're using frozen crabmeat, thaw it completely before using.
Be sure to remove all of the cartilage from the crabmeat before using. This will help to ensure a smooth, creamy filling.
If you don't have any Old Bay seasoning, you can substitute a mixture of paprika, garlic powder, onion powder, and cayenne pepper.
If you're using a food processor to make the filling, be sure to pulse it only until the ingredients are combined. Over-processing will make the filling too mushy.
When rolling the crab rolls, be sure to tuck the ends under so that the filling doesn't spill out.
If you're making the crab rolls ahead of time, you can store them in the refrigerator for up to 24 hours. Be sure to bring them to room temperature before serving.

Conclusion:

Deviled crab rolls are a delicious and easy-to-make appetizer that is perfect for any occasion. They're made with a creamy filling of crabmeat, mayonnaise, celery, and onion, and they're wrapped in wonton wrappers and fried until golden brown. Serve them with your favorite dipping sauce, and enjoy!