Are you craving a crispy, savory bite with a hint of the sea? These Crab Hush Puppies are just the treat! Perfectly golden on the outside and tender on the inside, they're a breeze to make and a joy to eat. Let's get frying!
Ingredients:
Canola oil, for frying
1 cup coarsely ground cornmeal
1/2 cup all-purpose flour, spooned and leveled
3/4 tsp. baking powder
1/2 tsp. cayenne pepper (for a little kick!)
1/4 tsp. baking soda
Kosher salt
2 scallions, finely chopped
1 Tbsp. fresh chives, finely chopped
8 oz. claw crabmeat
4 oz. Gruyère cheese, grated
1 cup buttermilk
1 large egg
Directions:
Heat the Oil: Pour 1 1/2 inches of canola oil into a large Dutch oven. Heat it over medium-high heat until it reaches 350°F. (Use a deep-fry thermometer)
Mix the Batter: In a bowl, whisk together the cornmeal, flour, baking powder, cayenne pepper, baking soda, and 3/4 teaspoon of salt. Stir in the scallions and chives. Then, gently fold in the crabmeat and Gruyère cheese. Make a well in the center of the mixture, add the buttermilk and egg, and stir until just combined.
Fry the Hush Puppies: Carefully drop tablespoon-sized portions of the batter into the hot oil. Be sure not to overcrowd the pot—this ensures even frying. Cook the hush puppies for 3 to 5 minutes, turning occasionally until golden brown. Transfer to a plate lined with paper towels to drain the excess oil. Sprinkle with a pinch of salt while they're still hot.
Serve & Enjoy: These Crab Hush Puppies are best served fresh and warm. Pair them with a tangy dipping sauce or enjoy them on their own!
I like this sauce because I'm not a fan of mayo and I think cocktail sauce (the way I make it) would be a little overpowering and it's super easy to whip up.
Zesty Lemon Herb Dipping Sauce (No Mayo!)😎
Ingredients:
1/2 cup Greek yogurt
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
1 garlic clove, minced
1 Tbsp. fresh dill, finely chopped
1 Tbsp. fresh parsley, finely chopped
1/4 tsp. cayenne pepper (optional, for a little heat)
Salt and pepper, to taste
Directions:
Mix It Up: In a small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and lemon zest. Stir until smooth.
Mix in the minced garlic, dill, and parsley. For an extra kick, stir in the cayenne pepper.
Chill and let the sauce sit in the fridge for about 10 minutes to allow the flavors to meld together.
Whether you're making them as an appetizer or a snack, they will surely be a hit! You may want to double the recipe because it's tempting to devour them.
