| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 12 to 18 hush puppies |
Ingredients
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon grated Parmesan
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 jalapeño, seeded and finely diced
- 1 large egg, beaten
- 1/2 red bell pepper, finely diced
- 8 ounces lump crabmeat
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 cups buttermilk
- 1 large egg, beaten
- Oil, for frying
Instructions
- For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
- Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
- For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
- In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
- Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
- In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 254 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 40 mg |
| Sodium | 292 mg |
Reviews
Yummy
These sound delicious but I don’t like the deep frying part. Would baking in the oven make much difference?