The first time I bit into a deviled crab croquette, I finally understood why people here in Tampa hold them so close to their hearts. Golden on the outside, soft and full of flavorful crab filling on the inside, these croquettes are more than just food — they’re part of the city’s history.
Before I moved here, I’d never even heard of them. But in Tampa, especially in the Ybor City neighborhood, deviled crab croquettes are a staple, and their story is just as rich as their flavor. They were born in the late 1920s during the Cigar Workers’ Strike, when blue crabs were plentiful in Tampa Bay and Cuban bread was inexpensive. These humble, portable croquettes became the perfect fuel for striking workers, and they’ve been a beloved snack ever since.
Now, every time I make a batch, I feel like I’m carrying a little piece of that history into my kitchen.
Why You’ll Love This Recipe
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Authentic flavor: Sweet crab, savory sofrito, and just the right kick of spice.
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Perfect make-ahead appetizer: The refrigeration steps let you prep in stages, so you’re never in a rush.
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Freezer-friendly: Keep a stash on hand for unexpected guests or last-minute cravings.
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A little project, but worth every minute: These aren’t hard to make, but they do reward a little patience.
Tips for the Best Deviled Crab Croquettes
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Use quality crab meat: Fresh lump crab makes all the difference. Pick through it for any shells before mixing.
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Chill at every step: The dough, the filling, and the breaded croquettes all benefit from time in the fridge. It keeps the texture light and the coating crisp.
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Don’t skip the sofrito: That blend of onion, green pepper, garlic, and spices is what gives these croquettes their signature flavor.
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Fry in small batches: Overcrowding the pan lowers the oil temperature and can lead to greasy croquettes.
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Serve hot: These are at their best right out of the fryer, when the outside is crisp and the center is piping hot.
What You’ll Need
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White and Cuban bread: The base for that unique, slightly chewy dough.
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Fresh crab meat: Blue crab is traditional, but any sweet crab meat will do.
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Green peppers, onion, garlic, and spices: For the aromatic sofrito base.
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Red pepper flakes: Just enough heat to give that “deviled” name.
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Eggs, flour, and seasoned breadcrumbs: For that crispy, golden coating.
How I Make Them
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Make the bread dough: Pulse Cuban bread in a food processor until fine, mix with white bread, and refrigerate for about 15 minutes.
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Cook the sofrito: Sauté onion, green pepper, garlic, and spices until fragrant. Stir in the crab, mix well, and chill for about 2 hours.
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Assemble the croquettes: Take a few tablespoons of the dough, flatten it into a small disc, add a spoonful of crab filling, and shape it into a football-like croquette.
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Bread the croquettes: Dip each one into beaten egg, then into seasoned breadcrumbs for that perfect coating. Chill again for another 2 hours.
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Fry to golden perfection: Deep fry until crispy and golden brown. Drain on paper towels and serve hot.
Serving Ideas
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As an appetizer: Pile them on a platter with lemon wedges and a simple aioli or hot sauce on the side.
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Game day snack: Serve with cold drinks for a Florida-style party food spread.
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Holiday treat: Make mini versions and serve them as bite-sized nibbles.
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Quick lunch: Pair a couple of croquettes with a side salad for a filling, flavorful meal.
Make-Ahead and Storage
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Fridge: Assemble and bread the croquettes up to a day ahead; fry just before serving.
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Freezer: Freeze breaded but uncooked croquettes on a tray, then transfer to a freezer bag. Fry straight from frozen without thawing — they’ll be just as good.
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Leftovers: Reheat gently in a 350°F oven to crisp them up again.
FAQs
Can I bake these instead of frying?
You can, but they won’t have the same crisp, golden crust. If you want to bake, brush them lightly with oil and bake at 400°F until golden.
What kind of crab works best?
Blue crab is the traditional choice, but any good-quality lump crab meat will give you great results.
Why do I need to chill them so much?
Each chill step helps the croquettes hold their shape during frying and keeps the coating from falling off in the oil.
Can I make them smaller for parties?
Yes! Just use a tablespoon of dough and filling for bite-sized croquettes — perfect for holiday platters or cocktail parties.
Deviled Crab Croquettes
These deviled crab croquettes are a piece of Tampa history—crispy, golden shells filled with a rich, spicy crab filling wrapped in soft bread dough.
Ingredients
For the Dough
- 3 loaves stale white bread, crusts removed
- 1 loaf stale Cuban bread, finely ground and sifted
- 1 tbsp paprika
- 1 tsp salt
For the Crab Filling
- 5 tbsp olive oil
- 3 onions, finely chopped
- ½ red or green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 2 bay leaves
- ½ tsp sugar
- 1 tsp salt
- 1 cup water
- 6 oz can tomato paste
- 1 lb fresh claw crabmeat, cleaned and shredded
For Coating and Frying
- 2 eggs, beaten
- ½ cup milk
- Pinch of salt and black pepper
- 1 cup Italian-style seasoned breadcrumbs
- ½ cup all-purpose flour
- Vegetable oil, for frying
Instructions
Make the Dough
- Tear the white bread into pieces and soak in water for about 15–30 minutes until fully softened. Drain well and squeeze out any excess water.
- Gradually add the sifted Cuban bread crumbs, mixing until it forms a smooth dough. Stir in paprika and salt. Shape into a ball, cover, and refrigerate for about 2 hours.
Prepare the Crab Filling
- Heat olive oil in a large skillet over medium heat. Add onions, bell pepper, garlic, and red pepper flakes, and sauté slowly for about 15 minutes until fragrant and softened.
- Stir in bay leaves, sugar, salt, water, and tomato paste. Cook uncovered until the liquid has evaporated and the mixture is thick and rich, about 20 minutes.
- Fold in the crab meat and cook for a few more minutes to heat through. Remove bay leaves, spread the filling on a plate, and chill for about 2 hours.
Assemble the Croquettes
- Take about 3 tablespoons of the chilled dough and flatten in your hand. Spoon about 1 tablespoon of the crab filling in the center and wrap the dough around it, shaping into a croquette with slightly tapered ends.
- In a small bowl, whisk together eggs, milk, salt, and pepper. In another bowl, combine breadcrumbs and flour.
- Roll each croquette in the breadcrumb mixture, dip into the egg mixture, and then roll again in breadcrumbs for a crisp coating. Refrigerate for another 2 hours to help them firm up.
Fry the Croquettes
- Heat oil in a deep fryer or heavy pot to 350°F. Fry croquettes in batches until golden brown and crisp, about 3–4 minutes. Drain on paper towels and serve hot.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 175Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 550mgCarbohydrates 22gFiber 2gSugar 4gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Making deviled crab croquettes is a little bit of a labor of love, but the first bite will convince you it’s worth every minute. Crispy on the outside, soft and savory inside, with that signature Tampa flavor, these croquettes are the kind of dish that brings people together.
Whether you’re sharing them at a holiday gathering or just treating your family to a special weekend snack, this recipe is a little taste of history — and a whole lot of deliciousness.
