Food & Drink

Crab Hush Puppies

Serves about 20 people

A Southern-style appetizer

photo: Marni Rothschild


 

 


Ingredients

  • Hush Puppies

    • 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

    • 2 1/2 cups full-fat buttermilk (batter should be thick but not stiff)

    • 1 lb. lump crab-meat, picked over

    • 1 egg, lightly beaten

  • Tarter Sauce

    • 3/4 cup mayonnaise (preferably Hellmann's)

    • 1 1/2 tsp. Dijon mustard

    • Juice of 1/2 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


Preparation

  1. For the hush puppies: 
    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.

  2. For the tartar sauce:
    Mix all ingredients together. Refrigerate until ready to serve.

     

Recipe from Callie White.


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