Crab Corn Puffs

By chelyc13

Ingredients

• 3/4 cup buttermilk
• 2 eggs
• 1 8.5oz box corn muffin mix
• 1 lb lump or backfin crabmeat, well drained and picked clean of shells
• 1 cup frozen corn kernels, thawed and drained
• 5 green onions (scallions), white and light green parts, trimmed and chopped
• 2 1/2 teas hot sauce
• 1 teas salt, plus more to taste
• 1/4 teas pepper, plus more to taste
• peanut or vegetable oil for frying

Preparation

Step 1

1. In a medium bowl, whisk together the buttermilk and eggs. Sitr in the corn muffin mix. Fold in the crab, corn kernels, green onions, and hot sauce. Add the salt and pepper.

2. Heat the oil in a deep skillet to 350.

3. Using two spoons, carefully drop heaping tblsp of the crab mix into the oil and fry for 2-3 minutes, turning often for an even golden brown color and crispness. Transfer to a paper towel lined plate to drain. Season with additional hot sauce, salt and pepper if desired. Serve immediately.