Crab Hushpuppies

• Seafood

  • 1 1/2 cups Lump crab meat

• Produce

  • 1/2 tsp Garlic powder
  • 3/4 cup Green onions
  • 1/2 tsp Onion powder
  • 1/4 cup Red bell pepper, small

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Cayenne
  • 1 tsp Old bay seasoning
  • 1 tsp Salt
  • 1 cup Self-rising cornmeal, yellow
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 cup Buttermilk, whole

Found on melissassouthernstylekitchen.com

Description

Ingredients

• Oil for frying
• 1 cup yellow self-rising cornmeal
• 1 cup all purpose flour
• 2 tsp sugar
• 1 tsp old bay seasoning
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne
• 2 large eggs
• 1 cup whole buttermilk
• ¼ cup red bell pepper, small dice
• ¾ cup green onions, finely chopped
• 1½ cups lump crab meat

Directions

• In a heavy bottomed saucepan or dutch oven, heat 4-5 of vegetable oil to 350°F.
• In a bowl, combine the cornmeal, flour, sugar, old bay seasoning, salt, baking powder, baking soda, onion powder, garlic powder, and cayenne.
• In a separate bowl, whisk together the eggs and buttermilk.
• Gradually add the wet to the dry, mixing just until moistened.
• Fold in the red bell pepper, green onions, and crabmeat by hand.
• Drop carefully into the hot oil using a teaspoon or, my tool of choice, a 2 oz ice cream scoop. Fry in batches until golden turning as needed. [around 5 minutes]
• Drain on paper towels or parchment paper.
• Serve hot with tarter sauce, or a spicy remoulade for dipping.