Recipe courtesy of Pinky's Westside Grill
Recipe courtesy of Pinky's Westside Grill
Episode:
Triple D Nation: Wraps and Rolls
Crab Puppies
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 servings
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 servings
Ingredients
Crab Puppies:
Malt Vinegar Tartar Sauce:
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Directions
Special equipment:
a deep-fry thermometer- For the crab puppies: Using a 4-quart mixing bowl, add the hush puppy mix, seafood seasoning and dry fish stock and mix with a fork or whisk to make sure all the ingredients are incorporated. Add 2 cups water and mix well using a fork, then fold in the crabmeat gently so it doesn’t fall apart. Set the mixture aside to set; it will also rise a little and become more firm in 15 minutes!
- Add the fry oil to a deep medium frying pan (I use cast iron, but any heavy bottomed frying pan will work). Turn the burner on medium to start heating and bring to 350 degrees F.
- Pour a little room temperature oil (2 ounces) in a small bowl to dip a tablespoon in so the hush puppy mix won’t stick when dropping in the oil. Dip the tablespoon in the bowl of oil, then scoop out level spoonfuls of the mixture and hold over the hot pan, then gently drop in the hot oil, being careful not to splash. Repeat until you have 6 hush puppies frying at once. Fry until golden brown and the middles are done, 4 to 5 minutes (be careful not to overcook, because the seasoning will burn if left in too long!). Pull out using a slotted spoon to get rid of excess oil, and put on a plate with 2 napkins to absorb the oil. Serve with the malt vinegar tartar sauce.
- For the malt vinegar tartar sauce: Using a 4-quart mixing bowl, add the mayonnaise, then add the granulated garlic, seasoning salt, parsley, onion, black pepper and malt vinegar, stirring after each ingredient is added. Transfer to a ceramic bowl if you are using a stainless steel bowl to avoid a metallic taste and refrigerate until time to eat. Best served cold!
