Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Americana
Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
18 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
18 servings
Level:
Intermediate

Ingredients

Crab Hush Puppies:
Cilantro-Jalapeno Dip:

Directions

Watch how to make this recipe.

Special equipment: a deep-frying thermometer and a 1-inch ice cream scoop

For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.

For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.

Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Crab Rangoon Nachos

Recipe courtesy of Food Network

Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw

Recipe courtesy of Melba Wilson

Browse Reviews By Keyword

          Latest Stories