Mini Deviled Crab Rolls from Premiere Catering

Mini Deviled Crab Rolls

Chef David Meador

Premiere Catering

Crab Filling:

¼ cup olive oil

1 yellow onion, finely chopped

1 red bell pepper, finely diced

2 cloves minced garlic

1 tablespoon hot sauce

1 bay leaf

8 ounces tomato paste

1 tablespoon whole grain mustard, I prefer Zatarain’s

1 pound blue crab meat

Salt & pepper to taste

1 tablespoon smoked paprika

½ cup bread crumbs

Breading:

2 eggs

2 tablespoons water

Salt & pepper, to taste

1 cup breadcrumbs

½ cup flour

Heat the olive oil in a skillet and sauté the onion, red pepper, bay leaf and garlic until softened. Add the tomato paste, hot sauce, whole grain mustard smoked paprika, salt, pepper and 2 tablespoons of heavy cream. Reduce for about 30 second and remove from the heat. Add this mixture to the cleaned crab meat and mix lightly. Add only as much bread crumb as needed to bind the ingredients. Chill this mixture until you are ready to bread them.

Beat the eggs with 2 tablespoons of water and season with salt & pepper.

Set up a simple breading station with the flour, egg and then the bread crumbs in three separate containers. Carefully form the crab mixture into little football shapes and then place them into the flour. Coat them in the flour, dip them into the egg wash and then into the bread crumbs. Dip them once more in the egg wash and again into the bread crumbs. Chill these until ready to fry them.

Cook the deviled crab rolls in 350 degree oil until golden brown, season with a little salt and pepper as they come out of the oil. Serve them immediately with the Sriracha Lime Aioli.

Sriracha Lime Aioli:

1 cup mayonnaise

1 tablespoon Sriracha chile sauce

Juice of 3-4 key limes

1 tablespoon sugar

Salt & pepper to taste

Blend together all the ingredients in a food processor or blender.

Taste the sauce and adjust the flavor and heat to your liking.