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Crab Cake Hush Puppies

Oxmoor House
Hands-on time 25 mins
Total time 35 mins
Yield

Makes about 32

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.

Ingredients

  • 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
  • Vegetable oil

How to Make It

  1. 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.