Recipe Background
They're hush puppies stuffed with crab! Yes, really! We know... it is a great idea! Crab Puppies are golden-brown, summery sweet corn treats stuffed with smoky, melty cheese and deliciously savory crabmeat. Deep-fried for maximum satisfaction, Crab Puppies take the Southern snack favorite into something even more spectacular!
They're hush puppies stuffed with crab! Yes, really! We know... it is a great idea! Crab Puppies are golden-brown, summery sweet corn treats stuffed with smoky, melty cheese and deliciously savory crabmeat. Deep-fried for maximum satisfaction, Crab Puppies take the Southern snack favorite into something even more spectacular!
Ingredients
- canola oil to taste
- 1 cup coarsely ground cornmeal
- 1/2 cup all-purpose flour spooned and leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon baking soda
- kosher salt to taste
- 2 scallions finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 (8-ounce) carton claw crabmeat picked over
- 4 ounces Gruyère cheese grated
- 1 cup buttermilk
- 1 large egg beaten
Directions
- In a large Dutch oven over medium-high heat, add 1 1/2 inches of the canola oil and heat it to 350 degrees F.
- In a bowl, add the cornmeal, the flour, the baking powder, the cayenne, baking soda, and the salt and whisk to combine.
- Add the scallions and the chives to the cornmeal mixture and whisk to combine.
- Add the crabmeat and the cheese to the cornmeal mixture and stir with a fork to combine.
- Make a well in the center of the cornmeal mixture.
- Add the buttermilk and the egg to the well and using a fork and starting at the edges of the well, mix the cornmeal into the buttermilk-egg mixture gradually until just combined.
- Carefully drop tablespoonfuls of the batter into the hot oil in batches and fry, while turning occasionally, until golden-brown, about 3-5 minutes. Make sure not to overcrowd the pot.
- Using a slotted spoon, transfer the cooked crab puppies to a paper-towel-lined plate and season them immediately with the salt.
- Repeat with the remaining batter until all of the batter is used.
- Serve hot.
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