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Brooks Tropicals
Side dish


Yuca crab puffs

You may have tried yuca fries in an Asian or Latino restaurant. They're delish. So yuca crab puffs, by extension, have to be great. They are.


1 lb. yuca
4 oz. whipped cream cheese (optional)
2 tbsp. Worcestershire sauce
2 limes
1 tbsp. dry sherry
2 tsp. Old Bay seasoning*
1 tsp. kosher salt
1 tsp. black pepper
1/8 cup fresh chives
6 oz. canned crab meat
1 cup seasoned bread crumbs
2 cups vegetable oil

Yield: 4 cups
Prep time: 15 minutes, plus 2 hours of refrigeration.

Cooking with yuca

* No Old Bay seasoning? Add this instead:
1/2 tsp. red pepper flakes
1/4 tsp. celery seeds
1/4 tsp. mustard
1/4 tsp. oregano


1. Over medium-high heat, bring a large saucepan with 3 cups of water to a boil.
2. Meanwhile, make a cut down the length of the yuca deep enough to go through the hard brown shell and the first white layer. Pull the shell and white layer off. Rinse. Cut into 2" pieces.
3. Add yuca pieces to the boiling water in the saucepan. Return to a boil, then reduce heat to a simmer. Simmer for 15 minutes, or until the yuca can be pierced by a fork.
4. Add the cooked yuca pieces to a food processor bowl along with the whipped cream cheese, Worcestershire sauce, the juice of 2 limes, dry sherry, Old Bay seasoning, salt, pepper and chives. Pulse until relatively smooth. Add the crab pieces and pulse until combined.
5. Spread the bread crumbs out on a dinner plate. Roll the yuca crab mixture into small balls. Roll balls in the crumbs until coated.
6. In a large saucepan over medium-high heat, heat up the vegetable oil for 5 minutes. Using tongs, gently place the yuca crab puffs into the oil. Cook for 1 minute on each side. Remove from heat and place on paper towels.
7. Serve warm or chilled.

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