As part of our “Garden and Gun” themed night we made Crab Hush Puppies. I’ve never made hush puppies before and man were these good. I will definitely keep the recipe.
The recipe was for 20 people, so I halved the recipe and it worked well.
I made them at my parents’ house. My mom is lucky enough to have a second stove in the garage. I never have to feel bad about stinking the place up – although these might have been worth it.
I used expeller pressed organic coconut oil for frying. Usually coconut oil has a pretty strong coconut flavor. I don’t mind it, but Jason doesn’t like coconut so I can’t use it in too many things. I had ordered some expeller pressed coconut oil for lotion making and thought I’d give it a try for frying these puppies up:) Organic Expeller-Pressed Coconut Oil is less expensive than Virgin Coconut Oil, and because it goes through a steam deodorizing process the taste is very bland, unlike Virgin Coconut Oil which retains the odor and taste of fresh coconuts.
After I dropped them in, they only took about 2 minutes to fry up. I got the first batch a little dark. I think I had to oil a little too high. I found they turned out the best if I kept the oil right about 350.
- 1½ cups buttermilk cornmeal mix (I used Bob's Red Mill gluten free mix)
- 1 cup flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1½ tsp. salt
- 1 tsp. fresh-ground black pepper
- ½ cup chopped green onions
- 1¼ cups full-fat buttermilk (batter should be thick but not stiff)
- ½ lb. lump crab-meat, picked over
- 1 egg, lightly beaten
- Tarter Sauce
- ¾ cup mayonnaise
- 1½ tsp. Dijon mustard
- Juice of ½ small lemon
- 1 medium shallot, minced
- 1 tsp. Tabasco
- 1 tbsp. capers, rinsed and roughly chopped
- 1 tbsp. sweet relish Kosher salt and fresh-ground pepper, to taste
- Mix all together for the tarter sauce and let sit for at least an hour in the refrigerator.
- Mix all ingredients together for the hush puppies and drop by the heaping teaspoon into a deep fryer at 350 to 375 degrees until golden and crispy. Serve with tartar sauce.