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Crush Puppies

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  • Level: Intermediate
  • Total: 1 hr (includes freezing and resting times)
  • Active: 30 min
  • Yield: 12 to 18 hush puppies
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Crab Mixture:

1/2 cup panko breadcrumbs

1/4 cup mayonnaise 

1 tablespoon grated Parmesan

1 tablespoon Dijon mustard 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1 jalapeño, seeded and finely diced 

1 large egg, beaten 

1/2 red bell pepper, finely diced 

8 ounces lump crabmeat 

Hush Puppy Batter:

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour 

2 teaspoons sugar 

2 teaspoons onion powder 

2 teaspoons kosher salt 

2 teaspoons freshly ground black pepper 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon garlic powder 

1/2 teaspoon cayenne pepper 

2 cups buttermilk 

1 large egg, beaten 

Oil, for frying 


Special equipment:
a deep-frying thermometer
  1. For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
  2. Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
  3. For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
  4. In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
  5. Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
  6. In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.

Cook’s Note

No need to add salt after they come out of the oil because the batter is already well seasoned.

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