Best Crab Hush Puppies With Tartar Sauce Recipes

Crab Hush Puppies with Cilantro-Jalapeno Dip image

Provided by Katie Lee Biegel

Time 30m

Yield 18 servings

Number Of Ingredients 19

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.

Crab Hush Puppies image

Provided by Renegade Chef

Categories Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

frying oil
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon minced thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper seasoning
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 sour cream
1 cup chopped green onion
1/2 cup finely chopped bacon, crumbles
1 lb fresh picked crabmeat

Steps:

Nutrition Facts : Calories 252, Fat 3.3, SaturatedFat 0.8, Cholesterol 103, Sodium 1239.7, Carbohydrate 34.2, Fiber 2.5, Sugar 1.7, Protein 20.7

Crab Hush Puppies With Curried Honey-Mustard Sauce image

Provided by Bon Appétit Test Kitchen

Yield Makes about 30

Number Of Ingredients 8

1/4 cup Creole mustard
1/4 cup honey
1 3/4 teaspoons curry powder, divided
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crabmeat, diced
1 cup finely chopped green onions, divided
Vegetable oil (for frying)

Steps:

Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
Sprinkle hush puppies with remaining onions. Serve with dipping sauce.