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.
I love plain old hush puppies, but I also like making different variations on them like Okra Hush Puppies and Squash Puppies.
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.
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.
More Crab Recipes
Crab 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
- Start by making the Remoulade sauce. Mix together all ingredients in a bowl and refrigerate.
- In a large bowl, stir together cornmeal, flour, sugar, salt, Creole seasoning, onion powder, baking powder, baking soda, red pepper and green onions.
- Add the egg, buttermilk, and beer and stir to mix.
- Gently mix in crab meat. Let sit 10 minutes.
- Pour 2 inches of oil into a Dutch oven. Heat oil to 360 degrees.
- 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.
- Serve with sauce.
Notes
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Not bad. Recipe was easy. I like hush puppies, but I think my taste is more for original crab balls with no filler. I would rate a 5 but my taste is a little different. I’m from Maryland!!
How many crab balls does this recipe make
Can these be made ahead and reheated in a hot oven?
Only because I have it in the freezer–can I sub the lump crabmeat with cut up louis kemp “krab”? Thanks
These are so much better than regular hush puppies!
Will try these looks delicious
How about doing shrimp instead of crab.
I think that would work really well. You might need to chop them into fairly small pieces.
Can these be made in an Airfryer
What happened to the red peppers and green onions?
Thanks for catching that for me Dennis. I fixed it.