Crab Hush Puppies

The hardest part will be not eating them as fast as you make them.

As a longtime resident of Maryland, blue crabs have pretty much been a culinary staple for quite some time. While steamed crabs or crab cakes are the preferred dish, I wanted something that could be a nosh meal. Also, hush puppies are great. I will brook no opposition on this.

Method

1.       Combine panko, mayo, parmesan, Dijon, salt, pepper, jalapeno, red pepper and egg. Fold in crabmeat.

2.       Using a #40 scooper, create 18 balls and place them on a parchment-lined baking sheet. Place in freezer for at least 30 minutes. If you don’t have a scooper, use a rounded tablespoon of the crab mixture, but roll them into balls.

3.       In a separate bowl, mix cornmeal, flour, sugar, baking powder, baking soda and Old Bay together. In another bowl, combine milk and egg together. Whisk the liquid into the dry until well combined.

4.       Add oil to a deep electric skillet set for 350 degrees about 1 inch deep. Alternatively, you could use a heavy bottom pan on a stovetop – still need 350 degrees.

5.       Working in small batches (about 6), take the frozen crab mixture and coat it with the cornmeal mixture. Gently place the hush puppies in the oil. Cook for about 1 ½ minutes, turning them halfway through.

6.       Transfer to a paper towel lined plate with a spider. Serve with Remoulade or cocktail sauce. But not tartar sauce – we are not heathens. 😊

7.       Enjoy.

Software

·         ½ c. panko

·         ¼ c. mayo

·         1 T parmesan, grated

·         1 T Dijon mustard

·         Healthy pinch of salt

·         20 grinds of black pepper

·         1 jalapeno, diced

·         ½ medium red pepper, diced

·         1 egg, beaten

·         8 oz. lump crabmeat

·         1 ½ c yellow cornmeal

·         ½ c. flour, all purpose

·         2 t sugar

·         1 t. baking powder

·         1 t. baking soda

·         2 T Old Bay seasoning (use a little more if you like it – I go with 2 ½ T)

·         2 c. milk

·         1 large egg

·         Vegetable oil for frying

Variants

Yes, you can eliminate the jalapeno or the red pepper, but keep everything else to help bind the hush puppies together and add a little flavor. The crab hush puppies will keep in the freezer for about a week, but why would you want to keep them in there for that long?