Corn bread Deviled Crab (Croquettes) with Chilau Sauce

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Tampa Style Deviled Crabs are a unique and delicious street food item that was birthed in Ybor City (Tampa, FL) during the same era that gave Crab Chilau is popularity. This recipe is not intended to mimic that exact recipe but is a new twist on the classic with sweet cornbread interior and the spicy kick of Chilau Sauce and Crab Meat!!!!

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• 1 LB Crab Meat 
• 1 Box Jiffy Corn Bread (baked)
• 1 Sleeve Saltine Crackers 
• 1 Cup #ChilauSauce (Original or Gumbo)
• 1 Cup Seafood Stock 2 Eggs
• 1 Tsp Salt 

Chilau Remoulade Topping:

• 1 Part Chilau Sauce or Pepper Sauce
• 1 Part yellow mustard 
• 1 Part Mayo

1. Process crackers and crumbled cornbread in food-processor
2. Add remaining ingredients and mix well
3. Refrigerate for 1 hour 
4. Form into small ovals or balls
5. Roll in egg wash then cracker crumbs (repeat for thicker crispier crust) Deep Fry until dark golden brown and crispy
6. Serve with Remoulade topping

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