Crab Puppies

Tidedancers Crab Puppies



These have become an institution at parties we throw at our store, Tidedancers (tidedancers.com) and at our house. Guests must to love them. They disappear faster than shrimp.

INGREDIENTS

6 cups peanut oil (48 fl oz), for frying
2 c. yellow cornmeal
1 c. all-purpose flour
2 T. baking powder
2 T. sugar
1 tsp. salt
1 tsp. black pepper
1 chopped Habanero pepper or ½ tsp. hot sauce (optional)
2 large eggs
1½ c. whole milk
6 large scallions, thinly sliced
1 lb. jumbo lump crab meat
Special equipment: a deep-fat thermometer

DIRECTIONS

Heat oil in a 4- to 5-quart heavy pot over high heat until it registers 330°F on thermometer.

While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Fold in crab meat. Sauté scallions in a 1 T. butter until soft and stir into batter.

Using two teaspoons and working in batches, carefully add 1 rounded teaspoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in 250 degree oven while frying remaining batter. Return oil to 330°F between batches.

You can also cheat with this recipe by using any good cornbread mix. Just follow directions and add crab, scallions and hot pepper or sauce (if using). Test one to be sure batter holds together. If not, add a bit of flour.

These are relatively small hush puppies and the recipe makes a mess of ‘em. Plenty for a cocktail party – unless our Bernese Mountain Dog Freude has been invited!



P.S. They also freeze well.