Tampa Delight Devilled Crabs

Florida has always been known for its' vast array of seafood and seafood dishes. The hot spots for these were always Key West and , of course, Miami. However Tampa is known for it as well. The city's specialty is devilled crabs, the perfect dish for watching the sun go down over the Gulf of Mexico. It's a local favorite and one that has a few variations.


New York Times regular contributor, John T Edge, wrote about the dish in today's Dining section.. The dish is sort of similar to Maryland's famed crab cakes except that devilled crabs are more flattened patties than cakes. They are rolled crab meat and breadcrumbs that are then deep fried. The breadcrumbs come from Cuban bread which is sort of a variation of Italian or French baguettes.. The bread goes stale almost overnight and makes for crispy crunchy crumbs kin dof similar to the Japanese pangko ones.. The fritters are also made with paprika and a little salt for flavor and color. They were first made during a violent strike in the 1920s to sustain striking tabaqueros or cigar rollers and factory owners.





There's also the debate of who has the best devilled crab.It used to be Tampa's favorite Sea Breeze restaurant that closed almost a decade ago . Others swear by the still operating Bracato's Sandwich Shop. There is also the West Tampa Sandwich Shop that sells the sandwiches that are as big as a boxer's fist. Actually it doesn't matter where you go in the town . Sandwich shops all over the area sell devilled crab sandwiches right next to the Tampa's other favorite: Cuban pork sandwiches.





Tampa is known for beautiful sunsets and azure Gulf waters. It's also famous for these killer sandwiches that locals and visitors clamor for : devilled crabs. This is Tampa's best and tastiest attraction!

A Salute To Po Boys

Yesterday's Dining section of the New York Times ran an excellent and well detailed article by John T. Edge about that Louisiana staple the po boy. This is a great sandwich that can be made a variety of ways, with seafood or meats, sauces and veggies. New Orleans is celebrating the sandwich in the city of its' birth by having a festival celebrating it this November 22nd. Famous restaurants such as Emeril's and Jack Dempsey's will have cooks making tons of po boys for the crowds and fans expecting to gather there.

The po boy has an interesting history. It is one of the newest sandwiches being born in 1929 during a labor strike for streetcar workers. The strikers who would come for lunch would be called "poor boys' by the Martin family where one time streetcar workers themselves and now had a new business a coffee and sandwich shop. They vowed they would feed the striking and hungry workers a new kind of sandwich that had wider slices of bread. This enabled them to put more fillings on and thus provide a more satisfying lunch. The sandwich took and was perfect for the varied cuisines of New Orleans.

What is a classic po boy? It could range from one with a ham filling to fried shrimp to roast beef and gravy.It's usually also stuffed with lettuce tomatoes and a pickle and the bread is slathered with mayonnaise. There is also a French fries po boy where crinkle fries are stacked on top of beef. There are others that have fried green tomatoes and remoulade sauce,a homage to Creole and Southern cooking at their best. You can make your po boy own using French or Italian bread and a variety of favorite fillings, gravies and extras.

The po boy is a great Louisianan dish , reflective of the city's history. It honors the seafood and beef along with the colorful culinary history . It's also a wonderful dish to make , giving it your own personal spin.