Recipe courtesy of Little Jewel of New Orleans
Dixie Fried Blue Crab and Corn Hush Puppies
- Level: Intermediate
- Yield: 8 servings (3 per serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 530
- Total Fat
- 32
- Saturated Fat
- 4
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 86
- Sodium
- 750
- Total: 1 hr 40 min (includes chilling time)
- Active: 40 min
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.