Crab Hushpuppies

Ingredients

• 1 cup cornmeal
• 0.5 cup all-purpose flour
• 1 tbsp sugar
• 0.5 tsp salt
• 1 tsp baking powder
• 0.25 tsp baking soda
• 1 onion (grated)
• 1 egg (beaten)
• 0.5 cup buttermilk
• 0.25 cup beer
• 8 oz lump crab meat (Maryland lump crab preferred)
• oil for frying (such as vegetable or peanut oil)

Steps

1. 1

   In a large mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.

2. 2

   Add the grated onion, one beaten egg, and buttermilk to the dry ingredients.

3. 3

   Pour in the beer and stir until the batter is just combined.

4. 4

   Gently fold in the Maryland lump crab meat, being careful not to break up the lumps too much.

5. 5

   Heat oil in a deep fryer or heavy pot to 365°F (185°C).

6. 6

   Drop rounded tablespoons of the batter into the hot oil, working in batches to avoid overcrowding.

7. 7

   Fry until the hushpuppies are nice and golden brown on all sides, about 2-3 minutes.

8. 8

   Remove with a slotted spoon and drain on paper towels.

9. 9

   Serve warm with remoulade sauce for dipping.

Notes

The author suggests serving these with lobster lollipops and a simple remoulade sauce. The beer helps create a lighter, fluffier texture in the hushpuppy.

Nutrition per serving

• appetizer
• seafood
• southern
• fried
• snack
• crab