Rating: 3.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 2

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.

Recipe by Southern Living April 2012

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Makes about 32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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