Instructions: The dough must be prepared and refrigerated, preferably overnight.

1 x 2 day old loaf of white bread
1 teaspoon paprika
1 teaspoon salt
1 pound fine bread
Crab Meat Filling:
1/4 cup olive oil
1 large Bermuda Onion, finely chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon sugar
1 bay leaf
1 teaspoon chopped parsley
1 ( 8 ounce )can tomato sauce
1 pinch nutmeg
1 pound white crab meat ( canned, fresh or frozen)

1 ounce dry sherry

Dough:
Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough. Place in the refrigerator to chill completely.

Crab Meat Filling:
Heat olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft. Add the next 7 ingredients to the saute and mix well. Cover and simmer for 30 minutes ( add water if needed during cooking time ). Add the crab meat and sherry, mix well and cook covered another 10 minutes. Cool and refrigerate.

Preparation of the Croquettes Remove dough and filling from the refrigerator. Take 2 generous tablespoons of dough in the palm of your hand. Indent with the back of a spoon in the center of the dough enough to fill with 1 tablespoon of the filling. Work dough around filling to form a croquette. Prepare a mixture of 2 eggs, 2 tablespoons water, salt and pepper to taste, and beat vigorously. In a bowl, combine 1 cup seasoned bread crumbs with 1/2 cup flour, mix well. Dip croquettes first into the egg mixture, then roll in the crumb mixture, coating well.

Place side by side in a shallow dish. Cover with plastic wrap or foil and refrigerate at least 1 hour before frying in deep fat.

Yields 2 dozen small or 1 dozen large

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