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Crab Hush Puppies

Source of Recipe

Garden & Gun, August-September 2014


Recipe Link: https://tinyurl.com/w9cu4nm9

List of Ingredients

Hush Puppies:
◦ 3 cups buttermilk cornmeal mix (preferably White Lily)
◦ 1 cup self-rising flour (preferably White Lily)
◦ 1 teaspoon baking soda
◦ 2 teaspoons kosher salt
◦ 4 teaspoons fresh-ground black pepper
◦ 1 cup chopped green onions
◦ 2 ½ cups full-fat buttermilk (batter should be thick but not stiff)
◦ 1 pound lump crabmeat, picked over
◦ 1 egg, lightly beaten

Tartar Sauce:
◦ ¾ cup mayonnaise (preferably Hellmann's)
◦ 1 ½ teaspoons Dijon mustard
◦ Juice of ½ small lemon
◦ 1 medium shallot, minced
◦ 1 teaspoon Tabasco
◦ 1 tablespoon capers, rinsed and roughly chopped
◦ 1 tablespoon sweet relish
◦ Kosher salt and fresh-ground pepper, to taste



Recipe

For the hush puppies:
Mix all ingredients together and drop by the heaping teaspoon into a deep-fryer at 350° F to 375° F until golden and crispy.

For the tartar sauce:
Mix all ingredients together. Refrigerate until ready to serve.

Serve hush puppies with tartar sauce.

Serves about 20 people