Corn & Crab Hushpuppies Recipe
Make Corn & Crab Hushpuppies Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Specials
Method
Specials
- 1
In a large bowl, whisk together the fine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- 2
In a separate bowl, whisk buttermilk and egg until smooth.
- 3
Pour the wet mixture into the dry ingredients and stir just until combined; the batter should be thick but scoopable.
- 4
Fold in the corn kernels, lump crab meat, and chopped green onions until evenly distributed.
- 5
Heat the oil in a deep, heavy pot or Dutch oven to 350-365°F (175-185°C), ensuring there is enough oil for deep frying.
- 6
Using a tablespoon or small ice cream scoop, drop batter into the hot oil in batches, being careful not to crowd the pan. Fry until golden brown and crisp, about 2-3 minutes per side.
- 7
Transfer hushpuppies to a rack or paper towels to drain briefly; if desired, keep warm in a 200°F oven while frying remaining batter.
- 8
Serve hot with lemon wedges and a dipping sauce such as remoulade or tartar sauce.
