Best Crab Hush Puppies With Tartar Sauce Recipes

MOM'S CAJUN HUSH PUPPIES

Mom's Cajun Hush Puppies image

These tasty little delights are sure to be the perfect appetizer! Serve warm with tartar sauce.

Provided by brittnichole924

Categories Side Dish Hushpuppie Recipes

Time 30m

Yield 24

Number Of Ingredients 13

Ingredients

6 cups all-purpose flour
3 cups cornmeal
1 cup white sugar
1 cup grated Parmesan cheese
¼ cup baking powder
salt and ground black pepper to taste
5 eggs
3 bell peppers, minced
3 onions, minced
1 (14 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 cup chopped pimento peppers
2 quarts vegetable oil for frying

Steps:

Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 56.8 g, Cholesterol 41.7 mg, Fat 10.3 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 410.5 mg, Sugar 11.9 g

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.