Deviled Crab

1. Take a mixing bowl; put in the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Blend well.
2. Mold the crab mixture into croquettes and bathe in breadcrumbs.
3. Put a medium-sized skillet over medium heat and add 4 tablespoons of oil. Fry up the croquettes for 5 minutes. Rotate and cook until golden brown (another 5 minutes).
4. Sauce: Take a 1.5-quart saucepan, heat up 1 tablespoon of oil and 1 of butter. Stirring constantly, gradually dispense flour to the oil and cook for 5 minutes.
5. Pour the clam juice slowly, whipping constantly and heartily. Dispense white wine, black pepper, and crushed red pepper flakes and bring to a boil. Next, include cream, parsley, and basil. Cook but don’t boil.
6. When the mixture is thick enough, the sauce is ready.
7. Top crab croquettes with the sauce and serve.

Trivia

The origin of deviled crabs dates back to the 1920s. They were invented in the Spanish/Cuban/Italian immigrant society of Ybor City in Tampa, Florida amid a strike in the territory's cigar factories.

Some culinary experts claim that early deviled crab formulas contained larger quantities of chili pepper, making them considerably spicier than the today’s deviled crab dishes.