Crab Hush Puppies

Crab Hush Puppies are fabulously crispy on the outside with chunks of jumbo lump crab meat on the inside. They are wonderful dipped in some Remoulade sauce. Serve them as a party appetizer, a game day treat, or a side dish for a fish fry. They will be gobbled up in a hurry.

Crab Hush Puppies

 

I love plain old hush puppies, but I also like making different variations on them like Okra Hush Puppies and Squash Puppies.

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There’s plenty of crab in these Crab Hush Puppies. They almost taste like Fried Deviled Crab Balls.  The batter is flavored with green onion, red bell pepper, Creole seasoning, onion powder, and beer. They have just a little sugar added for a touch of sweetness which really helps bring out the sweetness in the crab.

Crab Hush Puppies

 

Tips For Making Crab Hush Puppies

  • If you have a deep fryer– great. If not, use a Dutch oven or deep skillet. Cast iron is perfect for frying. It really holds the heat well.
  • Use a deep-frying thermometer to make sure you get the oil temperature right. If the oil is too hot, the hush puppies will burn on the outside before the middle is cooked. If the temperature is too low, they will soak up too much oil and be greasy.
  • Use a small ice cream scoop to easily scoop uniform-sized hush puppies from the batter.
  • Use a spider skimmer to quickly and easily scoop the cooked hush puppies from the hot oil without making a mess.

Crab Hush Puppies

More Crab Recipes

Crab Hush Puppies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Crab Hush Puppies are fabulously crispy on the outside with chunks of jumbo lump crab meat on the inside. They are wonderful dipped in some Remoulade sauce. 

Course: Appetizer
Cuisine: Southern
Servings: 8 hush puppies
Ingredients
  • 1 cup self-rising yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup finely diced red bell pepper
  • 3 green onions, sliced
  • 1 large egg, lightly beaten
  • 1/4 cup buttermilk
  • 1/2 cup beer
  • 8 ounces lump crab meat, picked through to remove any shell bits
  • Vegetable oil
Remoulade Sauce
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons Creole mustard
  • 1 teaspoon horseradish
  • 2 green onions, sliced
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, minced
Instructions
  1. Start by making the Remoulade sauce. Mix together all ingredients in a bowl and refrigerate.

  2. In a large bowl, stir together cornmeal, flour, sugar, salt, Creole seasoning, onion powder, baking powder, baking soda, red pepper and green onions.

  3. Add the egg, buttermilk, and beer and stir to mix.

  4. Gently mix in crab meat. Let sit 10 minutes.

  5. Pour 2 inches of oil into a Dutch oven. Heat oil to 360 degrees.

  6. Working in batches, drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes. Remove to a paper towel-lined plate.


    Keep warm in a 200 degree oven.

  7. Serve with sauce.

Recipe Notes

Cook time takes into account that you will need to fry in multiple batches.

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