| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 18 servings |
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 large egg
- 8 ounces jumbo lump crab
- 3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
- Canola oil, for frying
- Sea salt, for sprinkling
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Reserved dark green parts of 3 scallions, chopped
- 1/2 jalapeno, seeds and membrane removed, chopped
Instructions
- For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
- For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
- Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 218 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 23 mg |
| Sodium | 171 mg |
Reviews
This review is for the sauce only. I needed a dip for raw sugar snap peas and this was a good combo for the peas. I used cilantro from my garden and chives instead of green onion tops, as that is what I had. I add a bit more garlic powder and jalapeno, or maybe just a dash or two of hot sauce. We really liked it with the sugar snap peas, and bet it would be great with any veggie platter.
If you have the oil temp right then these will come out perfect. I was surprised how good they were.
These were so easy and so yummy! This is definitely a keeper recipe … I did need a little extra flour and cornmeal, but that’s nothing of consequence – it was just a thickness thing, and that can come down to the freshness of the egg, stuff like that. But yeah … making these again many times!
Great recipe. I added 1/2 cup of sour cream to cut the salt. I will keep this one.
I have used the basic hush puppy recipe several times! It is one of the lightest, most delicious puppy recipe that I have ever made! Just made them for a bridal shower, split them in half, topped with pulled pork, drizzled with a sharp BBQ sauce and made 2 salsas-avocado/tomatillo and fresh nectarine vanilla bean. Big hit!! One of these days, I am going to try these with crab!!
Disappointing. Crab is too expensive to be lost in the hush puppy. You would never have known that it was in there. Stick with a good crab cake if you’re looking for crab appy.
This was so good! I have saved this recipe for many future uses!