Crush Puppies

By jenlin

Ingredients

• Crab Mixture:
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon grated Parmesan
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 jalapeño, seeded and finely diced
• 1 large egg, beaten
• 1/2 red bell pepper, finely diced
• 8 ounces lump crabmeat
• Hush Puppy Batter:
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 cups buttermilk
• 1 large egg, beaten
• Oil, for frying

Preparation

Step 1

For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.

Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.

For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.

In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.

Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.

In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately