Prep
20 Minutes
Total
60 Minutes
Yield
2 Servings
Ingredients
Hush Puppies
4 Cups
Canola Oil
1/2 Cup
Corn Meal
4 Tbsp
Flour
4 Tbsp
Sugar
1 Tsp
Salt
1/4 Tsp
Baking Powder
1/8 Tsp
Baking Soda
1/8 Tsp
Cayenne Pepper
1/4 Cup
Buttermilk
1 Ea
Eggs, beaten
1/2 Ea
Jalapeño, minced
6 Oz
Heron Point Special Crab Meat
1/2 Cup
Corn, frozen & thawed
3/4 Cup
Fontina, grated
To Serve
3/4 Ea
Lemons
1/8 Bunch
Parsley, chopped
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 – 6 oz
Ingredients
Hush Puppies
4 Cups
Canola Oil
1/2 Cup
Corn Meal
4 Tbsp
Flour
4 Tbsp
Sugar
1 Tsp
Salt
1/4 Tsp
Baking Powder
1/8 Tsp
Baking Soda
1/8 Tsp
Cayenne Pepper
1/4 Cup
Buttermilk
1 Ea
Eggs, beaten
1/2 Ea
Jalapeño, minced
6 Oz
Heron Point Special Crab Meat
1/2 Cup
Corn, frozen & thawed
3/4 Cup
Fontina, grated
To Serve
3/4 Ea
Lemons
1/8 Bunch
Parsley, chopped
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.
