CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 18 servings
Number Of Ingredients 19
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.
CRAB HUSH PUPPIES WITH TARTAR SAUCE
Provided by Andrea Albin
Categories Egg Bake Cocktail Party Thanksgiving Kid-Friendly Mayonnaise Cornmeal Crab Deep-Fry Party Buttermilk Gourmet Small Plates
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make tartar sauce:
- Stir together all ingredients and season with salt and pepper.
- Make hush puppies:
- Preheat oven to 200°F.
- Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
- Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
- Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
- Serve hush puppies with tartar sauce.
- What to drink:
- Schloss Saarstein 1st Growth Riesling Kabinett '08
CRAB HUSH PUPPIES WITH CURRIED HONEY-MUSTARD SAUCE
Steps:
- Stir the mustard, honey, and 1 1/4 teaspoons curry powder in a small bowl for dipping sauce.
- Stir the cornbread mix, clam juice, and remaining 1/2 teaspoon curry powder in a medium bowl. Mix in the crab and 3/4 cup of the onions.
- Pour enough oil into a medium saucepan to reach a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 320°F to 330°F. Working in batches, drop the batter into the oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
- Sprinkle the hush puppies with the remaining onions. Serve with dipping sauce.
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