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Crab Hush Puppies with Cilantro-Jalapeno Dip

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 18 servings
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Crab Hush Puppies:

1 1/2 cups cornmeal

1/2 cup all-purpose flour 

2 teaspoons baking powder 

2 teaspoons kosher salt 

2 teaspoons sugar 

1 teaspoon garlic powder 

1 1/2 cups buttermilk 

1 large egg 

8 ounces jumbo lump crab 

3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)

Canola oil, for frying

Sea salt, for sprinkling

Cilantro-Jalapeno Dip:

1 cup fresh cilantro leaves

1/2 cup mayonnaise 

1/2 teaspoon garlic powder 

1/2 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper 

Reserved dark green parts of 3 scallions, chopped 

1/2 jalapeno, seeds and membrane removed, chopped 


Special equipment:
a deep-frying thermometer and a 1-inch ice cream scoop
  1. 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.
  2. 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.
  3. 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.

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