Crab Puppies Recipe
Make Crab Puppies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter & Dry Mix
Wet Ingredients
Crab & Mix-Ins
Frying & Serving
Method
Batter & Dry Mix
Combine dry ingredients
In a large mixing bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, sea salt, cayenne pepper, and Old Bay seasoning until evenly distributed.
Mix wet ingredients
In a separate bowl whisk the buttermilk, large egg, and melted unsalted butter until smooth and homogenous.
Finish batter
Make a well in the center of the dry mix and pour in the wet ingredients. Stir gently with a rubber spatula to combine — do not overmix; the batter should be thick but pourable. If it seems too stiff, add 1–2 tablespoons of buttermilk.
Crab & Mix-Ins
Prepare crab and aromatics
Check the crabmeat for shells and gently pick through to remove any cartilage or shell pieces. Pat the crabmeat lightly with paper towels to remove excess moisture so it doesn’t make the batter soggy.
Fold in crab
Fold the crabmeat, sliced scallions, chopped parsley, lemon zest, minced shallot, and black pepper into the batter using a spatula. Combine gently so the lumps of crab stay intact; avoid breaking the crab into mush. Taste a small amount of batter for seasoning and add up to 1/4 teaspoon more salt or Old Bay if needed.
Frying & Serving
Heat the oil
Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge the puppies). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of batter — it should sizzle and rise steadily without burning immediately.
Portion and fry
Using a small ice cream scoop or two spoons, portion 1.5–2 tablespoon-sized mounds of batter (crab puppies) and carefully lower them into the oil, frying in batches of 6–8 depending on pot size so they have room to brown evenly. Fry for 2½–3½ minutes per side or until golden brown and cooked through, turning once if needed. Internal temperature should be hot and the exterior crisp.
Drain
Use a slotted spoon to transfer fried crab puppies to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.