Crab Cake Hush Puppies

Name: Crab Cake Hush Puppies
Total time: 35 min
Ingredients: 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

4.0

(2)

2 Reviews

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.

By Southern Living Editors

Updated on February 14, 2022

Crab Cake Hush Puppies — Photo: Oxmoor House

Hands On Time:

25 mins

Total Time:

35 mins

Yield:

32

Ingredients

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

Directions

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.