CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 18 servings
Number Of Ingredients 19
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.
JALAPENO HUSHPUPPIES
Provided by Trisha Yearwood
Time 30m
Yield about 36
Number Of Ingredients 9
Steps:
- Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
- Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
- Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.
- Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.
- If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.
JILLENA'S CRAB HUSH PUPPIES
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
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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