Appetizer: United States – Florida (Southern United States) – Deviled Crab

Serving Size: 6

Approximate Time

Prep 30 min

Cook 7 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) picked blue crab meat, picked free of shells
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
- 1 small green bell pepper, finely diced (about 1/2 cup / 75 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 2 tbsp (30 ml) jarred sofrito (aromatic seasoning base) or homemade sofrito
- 1/4 cup (60 ml) tomato sauce
- 2 tbsp (28 g) unsalted butter
- 3/4 cup (75 g) fine breadcrumbs (plus 1 1/2 cups / 150 g for dredging)
- 1 large egg, beaten (for mixture)
- 1 large egg, beaten (for dredging)
- 1/4 cup (60 ml) all-purpose flour (for dredging)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml)
- Lime wedges, for serving

For the garlicky mayo dip:
- 1/2 cup (120 g) mayonnaise
- 1 clove garlic, minced (about 1 tsp / 3 g)
- 1 tsp (5 ml) lime juice
- 1/4 tsp (1 g) smoked paprika
- Pinch of salt and pepper

Instructions

Short Description:
Crispy fried deviled crab croquettes made with picked blue crab meat tossed in a Cuban-spiced sofrito-tomato base, breaded, and deep-fried until golden. Served hot as shells or as handheld croquettes with lime wedges and a garlicky mayo dip.

Regional Notes:
This Florida version uses blue crab meat and a Cuban-influenced sofrito and spice blend (cumin, oregano, smoked paprika) that distinguishes it from other regional deviled-crab recipes. The mixture is breaded and fried into croquettes or spooned into cleaned crab shells, reflecting Tampa/Key West coastal and Cuban culinary influences.

1. Make the sofrito-tomato base: heat olive oil in a skillet over medium heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more.
2. Stir in the sofrito and tomato sauce, then add the butter, cumin, oregano, smoked paprika, cayenne, Worcestershire sauce, and 1/2 tsp salt. Simmer gently for 2–3 minutes until aromatic and slightly reduced. Remove from heat and let cool 5 minutes.
3. In a large bowl, combine the picked blue crab meat and the cooled sofrito-tomato mixture. Gently fold in 3/4 cup (75 g) fine breadcrumbs, 1 beaten egg, lime juice, chopped cilantro, and the remaining 1/2 tsp salt and black pepper. Taste and adjust seasoning; the mixture should hold together when pressed—add up to 2 tbsp (15–30 g) more breadcrumbs if too wet.
4. Cover the mixing bowl and chill the crab mixture in the refrigerator for 20–30 minutes to firm up for shaping.
5. Meanwhile prepare the dredging station: place the 1/4 cup (60 ml) flour in one shallow dish, the second beaten egg in a second dish, and 1 1/2 cups (150 g) breadcrumbs in a third dish. Whisk the garlicky mayo dip ingredients together and chill until serving.
6. Shape the chilled crab mixture into 12 oval croquettes (about 2 oz / 55 g each) or into portions sized to fit cleaned crab shells. Lightly press each croquette to compact.
7. Dredge each croquette first in flour, shaking off excess, then dip in the beaten egg, and finally coat evenly with the breadcrumbs. Place on a tray and rest 10 minutes to set the coating.
8. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the croquettes in batches, 3–4 at a time, for 2½–3 minutes per side until deep golden brown and heated through. Do not overcrowd the pan. Use a thermometer or test one to confirm internal temperature and doneness.
9. Transfer fried croquettes to a paper-towel-lined tray to drain and sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) if necessary while finishing the rest.
10. Serve 2 croquettes per person as an appetizer (12 croquettes yields 6 servings) with lime wedges and the garlicky mayo dip. Optionally present portions spooned into cleaned crab shells for a traditional display.