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Crab Hushpuppies

Prep Time 30 mins
Total Time 30 mins
Courses:
Servings: 30
Ingredients
  • 1 ½ cups White Corn Meal
  • 1/4 cup Flour
  • 1/2 tsp . Baking Powder
  • 1/4 cup Shallots, brunoise (finely diced)
  • 1/4 cup Scallions, chopped
  • 1/4 cup Parsley, chopped
  • 2 Eggs
  • 1/2 cup Buttermilk
  • 2/3 cup Crème Fraiche
  • 1/2 cup of cold water
  • 1/2 lb . Lump Crabmeat
  • Salt and Pepper to taste (salt the batter generously)
  • oil for frying
    • Buttermilk BBQ Sauce (you will have extra)
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • ¼ cup cider vinegar
  • 1 Tbsp . Dijon mustard
  • 1 tsp . Worchester sauce
  • 1 tsp . garlic powder
  • 1 Tbsp . horseradish (to taste)
  • Sweet & Spicy Sriracha Sauce (you will have extra)
  • 1 cup mayonnaise
  • 1 cup honey
  • 5 Tbsp . Sriracha
Instructions
    Dough Preparation
  1. 1
    Combine all dry ingredients in a large mixing bowl. Including shallots, scallions, and parsley.
  2. 2
    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.
  3. 3
    Gently fold in crab meat. Season with salt and pepper.
  4. 4
    The mixture may dry up slightly as the cornmeal and flour absorb the fluids. It is okay to
  5. 5
    loosen the batter with additional water.
    6. Cooking
  6. 6
    We recommend using a deep fat fryer, heated to 350 degrees.
  7. 7
    If using a pan, pour oil into a deep sided skillet, or large sauce pot that can withstand
  8. 8
    high heat. The oil should be about 2 inches deep within the skillet, able to submerge the
  9. 9
    hushpuppies completely. Using a thermometer heat the oil to 350 degrees. Remember
  10. 10
    to not leave the pan unattended as oil can smoke and flash (catch fire) when overheated
  11. 11
    Either use a small ice cream scoop or your hands to pull apart batter mixture and roll into
  12. 12
    individual balls, about 1 inch in diameter.
  13. 13
    Gently drop balls into the oil and let cook until golden brown, occasionally rotating in the
  14. 14
    hushpuppies so that each side browns equally. Cooking should take about three
  15. 15
    minutes, depending on the heat from your fryer or cooktop.
  16. 16
    Remove balls from oil and place a wire rack or paper lined dish to remove excess oil.
  17. 17
    Quickly season with salt. Hushpuppies should be firm and crisp to the touch, able to
  18. 18
    withstand a light squeeze.
    19. Sauces
  19. 19
    Combine each sauce’s ingredients into a small mixing bowl, stir until thoroughly mixed.
  20. 20
    Sauces are ready for immediate consumption, but can benefit from chilling for an hour in the
  21. 21
    fridge to marry the flavors. Use as a side dipping sauce or directly on the plate as an
  22. 22
    accompaniment to the crab hushpuppies. Due to the use of dairy products, we would recommend
  23. 23
    using the sauces within about a week of mixing when refrigerated properly.
Read it online: https://ncegg.org/recipe/crab-hushpuppies/