Crab Hush Puppies
| Serves | 4 |
|---|---|
| Ingredients | Crab |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Owner Pan Hompluem
Lowcountry Restaurant
Chicago
A favorite at Southern fish fries, hush puppies also go well with fried chicken, barbecued ribs and burgers. Lowcountry upgrades the traditional fried cornmeal dumplings with the addition of crabmeat, turning the side dish into an appetizer or hearty snack.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp. onion powder
1 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. baking soda
1/2 tsp. paprika
2 large eggs, beaten
1/2 cup buttermilk
1/4 cup sour cream
1 cup chopped green onions
1 lb. snow crab meat
8 oz. panko bread crumbs
Steps
1. Heat oil in deep fryer to 350 F.
2. In large mixing bowl, combine cornmeal, all-purpose flour, onion powder, baking powder, salt, garlic powder, baking soda and paprika.
3. In separate bowl, combine eggs, buttermilk and sour cream. Add to above flour mixture, stirring until dry ingredients are moistened.
4. Fold in onions and crab meat.
5. Make 1 inch diameter balls and roll in breadcrumbs.
6. Drop into hot oil and fry until golden brown and cooked thoroughly. Drain on paper towels.