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DOUGH RECIPE
2 day-old Loaf White Bread
1 teaspoon Salt
1 lb fine Breadcrumbs
1 teaspoon Paprika
Crab mixture
1/4 cup Olive Oil
1 large Bermuda Onion, finely chopped
1 medium Green Pepper, chopped
2 Garlic Cloves, minced
1 teaspoon Salt
1 teaspoon Hot Sauce
1/2 teaspoon Sugar
1 Bay Leaf
1 teaspoon chopped Parsley
1 (8 ounce) can Tomato Sauce
1 pinch Nutmeg
1 lb White Crab Meat (canned, fresh or frozen)
1 ounce dry Sherry
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Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly. Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate. Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette. Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.
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