Tampa Style Deviled Crabs are a unique and delicious street food item that was birthed in Ybor City (Tampa, FL) during the same era that gave Crab Chilau is popularity. This recipe is not intended to mimic that exact recipe but is a new twist on the classic with sweet cornbread interior and the spicy kick of Chilau Sauce and Crab Meat!!!!

This by far is my favorite Chilau Sauce recipe aside from Tampa Style Crab Chilau, it's also the easiest. I was inspired to make it after a visit to New Orleans and tasting a creamy crawfish soup whipped up by my friend's mom!  I named it Bisque-Touffee because at first taste I was like, "this tastes like a New Orleans style bisque" and my wife, who attended college in Louisiana, said, "naaaah that's étouffée!" Needless to say, we got a compound word and an amazing recipe!