Minorcan Deviled Crab
Makes 8 patties
1 pound of blue crab claw meat (cleaned)
1/3 c. onion, minced
1/3 c. celery, minced
1/3 c. red bell pepper, minced
1/2 c. unsalted butter
5 slices of bread, toasted and crumbled
2 Datil peppers, seeded and finely chopped (or jalepeno peppers)
1/2 tsp sea salt
1/2 tsp ground black pepper
1 Tbsp cilantro, finely chopped
In a small pan, saute the onions, celery and bell pepper in butter, over medium heat until softened. Remove from the heat.
Add this mixture to a large bowl with the homemade breadcrumbs, Datil or jalepeno peppers, and the salt and pepper. Combine.
Add in the crab meat and toss the mixture with a fork.
Divide the mixture into 8 equal amounts. Form patties that are about 2 1/2" in diameter. Put on a flat surface, cover them with plastic wrap and refrigerate for at least 30 minutes.
When you're ready to being cooking, pour enough oil in a deep pan to cover the patties. Heat the oil to 375°.
Fry the patties in small batches of 2 or 3 for 3-4 minutes, or until they are golden brown. Drain on a rack and keep them warm in the oven while the others are frying. Sprinkle with cilantro just before eating them.
Recipe adapted from Seasonal Florida by Jo Manning