Best Crab And Shrimp Hush Puppies Recipes

SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP

Shrimp Hushpuppies with Vidalia Onion Dip image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 Vidalia onions, chopped
Kosher salt and freshly ground black pepper
2 cups sour cream
1/2 cup mayonnaise
Dash hot sauce
1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives
Shrimp Hushpuppies, for serving, recipe follows
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
1/2 pound cooked shrimp, cleaned and tails removed, chopped
1 cup buttermilk
1 egg, beaten
1/4 cup cheddar cheese, grated
Peanut oil, for frying

Steps:

Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
*Cook's Note: This dip is best made the night before, so the flavors have time to meld.
Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.

HUSH PUPPIES WITH CRAB AND BACON

Hush Puppies With Crab and Bacon image

Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.

Provided by John Willoughby And Chris Schlesinger

Categories appetizer, side dish

Time 45m

Yield About 3 dozen pups

Number Of Ingredients 11

Ingredients

2 cups cornmeal
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk, more if needed
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat (about 1/2 pound)
8 pieces well-cooked bacon, chopped fine
Salt and pepper
Oil, for deep-frying
Butter, for serving

Steps:

Heat oven to 200 degrees. Cover a baking sheet with a double layer of paper towel. In a large bowl, combine cornmeal, baking powder and baking soda.
In a small bowl, whisk together eggs, buttermilk and bacon fat. Add to the cornmeal mixture and mix to combine. Stir in crab and bacon and season to taste. Allow to stand for 10 to 15 minutes while oil heats.
In a Dutch oven or other large pot, add enough oil to come to a depth of 3 inches. Heat over medium-high heat until oil is 350 to 360 degrees.
Form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). Drop balls into hot oil 5 or 6 at a time and cook until golden brown, 2 to 3 minutes. As each batch is finished, place on baking sheet and put into the oven to keep warm. Serve accompanied by plenty of room-temperature butter.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Crab Hush Puppies with Cilantro-Jalapeno Dip image

Provided by Katie Lee Biegel

Categories appetizer

Time 30m

Yield 18 servings

Number Of Ingredients 19

Ingredients

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
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

Steps:

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.