Recipe courtesy of Mario Batali's Big American Cookbook
Makes 8 to 10 pieces
Click image to enlarge
In a food processor, grind one or the loaves or bread into bread crumbs. You should get about 5 cups crumbs.
Remove and discard the crust from the other loaf. Tear the bread into large pieces, place in a large bowl, and add water to cover. Pour out into a large sieve and drain. Wrap the saturated dough in a clean tea towel, twist it closed, and squeeze as much water as possible out. You won't get it all, and that's fine.
Put the soaked white-bread "dough" in a large bowl and add the paprika and about a teaspoon each salt and pepper. Add 3 cups of the bread crumbs and stir to incorporate . Wrap the dough in plastic wrap and refrigerate for at least an hour while you make the filling.
In a medium skillet over medium heat, melt the butter, then add the bell peppers and onion and sauté until softened, about 5 minutes. Add the parsley, Worcestershire, mustard, and hot sauce and mix to heat through and incorporate. Remove from the heal, add the crab, and stir carefully to incorporate, but try to avoid breaking the meat. Let the filling cool completely.
When ready to assemble, divide the dough into 8 to 10 uniform balls. Dust your work surface with some bread crumbs, reserving the rest. Working one at a time, roll each ball of the dough in the reserved bread crumbs. Flatten the ball on the work surface and use a rolling pin to roll a 6-inch disc, about ¼ inch thick. Add ¼ cup of the crab filling, carefully toll the dough around the filling, and pinch the sides together to make a croquette that is roughly football-shaped ... or crab-shaped, if your mind is open. Sprinkle some more of the crumbs on top and set on a parchment-lined tray while you repeal to use all the dough and crab.
In a large, straight-sided skillet, heal about 1 inch of oil to 350°F.
Working in batches to avoid crowding, carefully add the croquettes to the oil and fry util golden brown, about 2 minutes, then flip and fry the other side another minute or 2. Drain on paper towels and season with salt immediately. Serve with lemon wedges.