Combine all dry ingredients in a large mixing bowl. Including shallots, scallions, and parsley.
Add eggs, buttermilk, and crème fraiche, and stir until mixture just comes together. Add water to the mixture to achieve the desired consistency. Mixture should be sticky and viscous like a bread dough, not thin like a pancake batter.
Gently fold in crab meat. Season with salt and pepper.
The mixture may dry up slightly as the cornmeal and flour absorb the fluids. It is okay to
loosen the batter with additional water.
Cooking
We recommend using a deep fat fryer, heated to 350 degrees.
If using a pan, pour oil into a deep sided skillet, or large sauce pot that can withstand
high heat. The oil should be about 2 inches deep within the skillet, able to submerge the
hushpuppies completely. Using a thermometer heat the oil to 350 degrees. Remember
to not leave the pan unattended as oil can smoke and flash (catch fire) when overheated
Either use a small ice cream scoop or your hands to pull apart batter mixture and roll into
individual balls, about 1 inch in diameter.
Gently drop balls into the oil and let cook until golden brown, occasionally rotating in the
hushpuppies so that each side browns equally. Cooking should take about three
minutes, depending on the heat from your fryer or cooktop.
Remove balls from oil and place a wire rack or paper lined dish to remove excess oil.
Quickly season with salt. Hushpuppies should be firm and crisp to the touch, able to
withstand a light squeeze.
Sauces
Combine each sauce’s ingredients into a small mixing bowl, stir until thoroughly mixed.
Sauces are ready for immediate consumption, but can benefit from chilling for an hour in the
fridge to marry the flavors. Use as a side dipping sauce or directly on the plate as an
accompaniment to the crab hushpuppies. Due to the use of dairy products, we would recommend
using the sauces within about a week of mixing when refrigerated properly.
