Devil Crab | Louisiana Kitchen & Culture

Ingredients

• 2 loaves sliced white bread
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• ½ green bell pepper, finely diced (about ¼ cup)
• ½ red bell pepper, finely diced (about ¼ cup)
• ½ small onion, finely dices (about ½ cup)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Colman's dry mustard
• 1 teaspoon hot sauce
• 8 ounces crabmeat, any mix of lump, claw, and backfin
• Canola or corn oil for frying
• Lemon wedges for serving