Search results
Results from the WOW.Com Content Network
Deviled crabs originated in the Spanish/Cuban/Italian immigrant community of Ybor City, Tampa, Florida during a late-1920s strike in the area's cigar factories. [5] Since blue crabs were plentiful in the nearby waters of Tampa Bay and Cuban bread was cheap, unknown home chefs seeking an inexpensive meal combined these ingredients with their own seasonings to make Tampa-style crab croquettes.
Colonnade Restaurant was a historic restaurant in Tampa, Florida established in 1935. [1] It was operated for at least three generations by the Whiteside family. [2] The restaurant was known for its water views (on Bayshore Boulevard) and its seafood.
A deviled crab (croqueta de jaiba) is a particular variety of a blue crab croquette from Tampa, Florida. The crab meat is seasoned with a unique Cuban-style enchilada or sofrito sauce (locally known as chilau [55]), breaded with stale Cuban bread crumbs, formed into the approximate shape of a prolate spheroid, and fried. It is meant to be eaten ...
Quickly add the crab, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste. Add 1 to 2 tablespoons ...
After five hours of scouring the blazing hot waters around Tampa Bay, Brittany Baldrica’s boat returned to the Belleair boat ramp Saturday afternoon with an impressive haul: 962 pounds of ...
George Stone Crab was founded by Roger Duarte in 2008, and today it’s the largest national stone crab home delivery company, also supplying dozens of markets, fish houses, and restaurants.
"Ybor City is Tampa's Spanish India," observed a visitor to the area, "What a colorful, screaming, shrill, and turbulent world." [30] Distinctive red brick and iron balconied architecture defined the neighborhood's look. Meanwhile, a local cuisine emerged, including delicacies such as the deviled crab.
In the 1950's, following the Cuban Revolution, a significant influx of Cuban refugees to South Florida spurred the development of Floribbean cuisine.Early advocates were characterized by the so-called "Mango Gang," a group of South Florida chefs that included Norman Van Aken, Mark Militello, Douglas Rodriguez, and Allen Susser, who advocated the use of fresh local ingredients with Caribbean ...