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Crab Hush Puppies
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5 from 1 vote

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. 
Course Appetizer
Cuisine Southern
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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

  • 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

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