Crab Cake Hush Puppies


Serve these Crab Cake Hush Puppies with your favorite rémoulade or cocktail sauce for tasty appetizers. Hush puppies, a Southern classic made by deep-frying a cornmeal batter gets a seafood makeover. Served with a creamy, thick dipping sauce, these salty critters are a great option for a potluck meal or an appetizer that serves to impress. Freeze any leftovers and defrost up to 3 months later.

Crab Cake Hush Puppies
Photo: Oxmoor House
Hands On Time:
25 mins
Total Time:
35 mins


  • 1 cup self-rising white cornmeal mix

  • 1/2 cup self-rising flour

  • 3 green onions, thinly sliced

  • 1/2 cup finely chopped red bell pepper

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 8 ounces fresh lump crabmeat, picked

  • 1 large egg

  • 3/4 cup beer

  • Vegetable oil


  1. Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Serve with your favorite rémoulade or cocktail sauce.

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