Jillenas Crab Hush Puppies Recipes

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Crab Hush Puppies with Cilantro-Jalapeno Dip image

Provided by Katie Lee Biegel

Time 30m

Yield 18 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon garlic powder
1 1/2 cups buttermilk
1 large egg
8 ounces jumbo lump crab
3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
Canola oil, for frying
Sea salt, for sprinkling
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Reserved dark green parts of 3 scallions, chopped
1/2 jalapeno, seeds and membrane removed, chopped

Steps:

For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

JILLENA'S CRAB HUSH PUPPIES

Jillena's Crab Hush Puppies image

Quick and easy appetizer! Similar to a Southern hush puppies but made with delicious real crab meat! This is really good served with a hot cheese dip or with tarter and cocktail sauce. My husband will stand by waiting for them to finish cooking to eat them right away.

Provided by JILLENA

Categories Hushpuppies

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup self-rising flour
1 cup self-rising cornmeal
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 (15 ounce) can cream-style corn
½ pound crabmeat
1 onion, diced
2 eggs, beaten
1 quart vegetable oil, or as needed

Steps:

Mix self-rising flour, cornmeal, garlic salt, pepper, corn, crabmeat, onion, and eggs together in a bowl; let sit for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until golden brown, 4 to 5 minutes. Remove hush puppies with a slotted spoon and drain on paper towel-lined plate. Repeat with remaining batter.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 40.6 g, Cholesterol 68.1 mg, Fat 13.7 g, Fiber 2.8 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 934.6 mg, Sugar 2.7 g

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