Name: Dixie Fried Blue Crab and Corn Hush Puppies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings (3 per serving)
Ingredients: One 1-pound can lump blue crabmeat, drained; 255 grams yellow cornmeal; 112 grams all-purpose flour; 21 grams baking powder; 6 grams kosher salt; 6 grams light brown sugar; 1 1/2 cups buttermilk; 1 large egg, beaten with a fork; 50 grams canned sweet yellow corn, drained; 50 grams green onion, small diced; 40 grams pickled jalapenos, medium chopped; 10 grams minced fresh garlic; 25 grams Parmesan, finely grated; 25 grams cooked bacon, chopped; Canola oil, for frying

Directions

Special equipment:

a deep-fry thermometer

Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.