Crush Puppies
- Level: Intermediate
- Yield: 12 to 18 hush puppies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 254
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 292
- Total: 1 hr (includes freezing and resting times)
- Active: 30 min
Ingredients
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
Directions
Special equipment:
a deep-frying thermometer- 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.
- 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.
- 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.
- In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
- Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
- 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.