Serve these Crab Cake Hush Puppies with your favorite rémoulade or cocktail sauce for tasty appetizers. Hush puppies, a Southern classic made by deep-frying a cornmeal batter gets a seafood makeover. Served with a creamy, thick dipping sauce, these salty critters are a great option for a potluck meal or an appetizer that serves to impress. Freeze any leftovers and defrost up to 3 months later.
1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
How to Make It
Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Serve with your favorite rémoulade or cocktail sauce.
No one seems to talk about whether this recipe is any good, or not, they seem to just crab about what they don't like in the ingredients.
I think the recipe is very good and easy to make.
There. A real review!
1 CUP OF SELF-RISING CORNMEAL: mix together 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup + 3 tablespoon yellow or white cornmeal.
I use ginger ale in place of beer as I always have it in the house.
This was so delicious! Unhealthy, sure, but heavenly. I added baking powder and salt instead of using self rising for and cornmeal. I even used gluten free flour and it was just great! You'll thank me later.