Maryland Crab Puppies Recipe

Prepare batter

In a large bowl whisk together all-purpose flour, cornmeal, baking powder, sugar, salt, black pepper, and Old Bay seasoning until evenly combined.

Mix wet ingredients

In a separate bowl whisk the egg and buttermilk until combined. Stir in chopped chives, sliced scallions, and chopped parsley.

Combine crab

Fold the lump crab meat gently into the wet mixture to avoid breaking up large pieces. Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix. Batter should be thick but spoonable—add up to 1 tablespoon of buttermilk if too dry.

Heat oil

Pour vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high until a small drop of batter sizzles and rises slowly to the surface.

Fry puppies

Using two spoons or a small ice-cream scoop (about 1 tablespoon batter per puppy), carefully drop rounded spoonfuls of batter into the hot oil without overcrowding (fry in batches). Fry 2–3 minutes per side, turning once, until golden brown and crisp and an instant-read thermometer in the center reads 145°F (or the batter is cooked through). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven if making in batches.

Season and rest

While still hot, lightly sprinkle the puppies with a pinch of salt. Let rest 1–2 minutes to firm up before serving.

Roast pineapple

Preheat broiler or a hot skillet. Spread the pineapple pieces on a small rimmed baking sheet or a hot skillet in a single layer. Broil 3–6 minutes (or sear in skillet 2–3 minutes per side) until edges caramelize and pieces develop golden-brown spots. Let cool slightly, then chop any large pieces to roughly 1/4-inch.

Make dressing

In a small bowl whisk together lime juice, honey, rice wine vinegar, olive oil, salt, and pepper until emulsified.

Toss slaw

In a large bowl combine shredded green and red cabbage, carrot, red onion, and cilantro. Add the roasted pineapple and pour the dressing over the vegetables. Toss thoroughly to coat. Taste and adjust salt, pepper or lime as needed. Refrigerate until ready to serve (can be made 30 minutes ahead to let flavors meld).

Combine aioli

In a small bowl stir together mayonnaise, minced chipotle in adobo (start with 1 tsp and add more to taste for heat), smoked paprika, grated garlic, lime juice, honey, salt and pepper until smooth and cohesive.

Adjust seasoning

Taste and adjust acidity, heat or sweetness—add more lime for brightness, more honey for sweetness, or another 1/2 tsp of chipotle for more heat. Chill until serving.

Plate

Place a small mound (about 2–3 tablespoons) of roasted pineapple slaw on each plate. Top with 3–4 warm Maryland crab puppies per serving.

Garnish and finish

Drizzle or dot the smoked chipotle aioli over the puppies and slaw, or serve the aioli on the side for dipping. Garnish with chopped parsley or chives and a lime wedge. Serve immediately while puppies are crisp.