Crab & Jalapeño Hush Puppies - 16 oz

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.

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.