Prep
30 Minutes
Total
75 Minutes
Yield
6 Servings
Ingredients
Hush Puppies
4 Cups
Canola Oil
1 1/3 Cup
Corn Meal
3/4 Cup
Flour
3/4 Cup
Sugar
1 Tbsp
Salt
1/4 Tbsp
Baking Powder
1/8 Tbsp
Baking Soda
1/8 Tbsp
Cayenne Pepper
2/3 Cup
Buttermilk
3 Ea
Eggs, beaten
1/3 Cup
Jalapeño, minced
16 Oz
Heron Point Jumbo Lump crab meat
1 1/3 Cup
Corn, frozen & thawed
2 Cup
Fontina, grated
To Serve
2 Ea
Lemons
1/2 Bunch
Parsley, chopped
*For 6 oz. retail can users, please see our scaled recipe below.
These crab jalapeño hush puppies bring a coastal twist to a Southern favorite. Sweet Heron Point jumbo lump crab meat blends with golden cornmeal, melted fontina, and a hint of heat from fresh jalapeños for the perfect bite-sized indulgence. Crispy on the outside and tender inside, each fritter delivers a balance of savory, sweet, and spicy flavors. Serve them hot with lemon wedges and parsley for an appetizer that disappears as fast as it hits the table.
Instructions
- Preheat fryer to 320°F
- Combine and whisk the cornmeal, flour, sugar, baking powder, baking soda and cayenne pepper
- In a separate bowl, combine the buttermilk, eggs, and jalapeño.
- Fold the wet and dry ingredients together
- Add the crab, corn, and fontina until combined
- With a spoon drop batter into fryer until golden brown, about 3–4 minutes
- Remove from oil with slotted spoon and drain on paper towels
- Serve with lemon wedges and chopped parsley.
Crab & Jalapeño Hush Puppies – 16 oz
Ingredients
Hush Puppies
4 Cups
Canola Oil
1 1/3 Cup
Corn Meal
3/4 Cup
Flour
3/4 Cup
Sugar
1 Tbsp
Salt
1/4 Tbsp
Baking Powder
1/8 Tbsp
Baking Soda
1/8 Tbsp
Cayenne Pepper
2/3 Cup
Buttermilk
3 Ea
Eggs, beaten
1/3 Cup
Jalapeño, minced
16 Oz
Heron Point Jumbo Lump crab meat
1 1/3 Cup
Corn, frozen & thawed
2 Cup
Fontina, grated
To Serve
2 Ea
Lemons
1/2 Bunch
Parsley, chopped
*For 6 oz. retail can users, please see our scaled recipe below.
These crab jalapeño hush puppies bring a coastal twist to a Southern favorite. Sweet Heron Point jumbo lump crab meat blends with golden cornmeal, melted fontina, and a hint of heat from fresh jalapeños for the perfect bite-sized indulgence. Crispy on the outside and tender inside, each fritter delivers a balance of savory, sweet, and spicy flavors. Serve them hot with lemon wedges and parsley for an appetizer that disappears as fast as it hits the table.
Instructions
- Preheat fryer to 320°F
- Combine and whisk the cornmeal, flour, sugar, baking powder, baking soda and cayenne pepper
- In a separate bowl, combine the buttermilk, eggs, and jalapeño.
- Fold the wet and dry ingredients together
- Add the crab, corn, and fontina until combined
- With a spoon drop batter into fryer until golden brown, about 3–4 minutes
- Remove from oil with slotted spoon and drain on paper towels
- Serve with lemon wedges and chopped parsley.
