Crab Hush Puppies

Marni Rothschild
South Carolina - August/September 2014

A Southern-style appetizer

Crab Hush Puppies
From Callie White 
Serves about 20 people 

3 cups buttermilk cornmeal mix (preferably White Lily)
1 cup self-rising flour (preferably White Lily)
1 tsp. baking soda
2 tsp. kosher salt
4 tsp. fresh-ground black pepper
1 cup chopped green onions
2½ cups full-fat buttermilk (batter should be thick but not stiff)
1 lb. lump crab-meat, picked over
1 egg, lightly beaten

Mix all ingredients together and drop by the heaping teaspoon into a deep fryer at 350 to 375 degrees until golden and crispy. Serve with tartar sauce.

Tartar Sauce

¾ cup mayonnaise (preferably Hellmann’s)
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 ingredients together. Refrigerate until ready to serve.