Crab & Jalapeño Hush Puppies - 6 oz

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

  1. Preheat fryer to 320°F
  2. Combine and whisk the cornmeal, flour, sugar, baking powder, baking soda and cayenne pepper
  3. In a separate bowl, combine the buttermilk, eggs, and jalapeño.
  4. Fold the wet and dry ingredients together
  5. Add the crab, corn, and fontina until combined
  6. With a spoon drop batter into fryer until golden brown, about 3–4 minutes
  7. Remove from oil with slotted spoon and drain on paper towels
  8. Serve with lemon wedges and chopped parsley.