Crab Hush Puppies
Ingredients
- ¾ cup flour
- ¾ cup cornmeal
- 1 tbsp sugar
- 1 ½ tsp baking powder
- 2 tsp salt
- ½ tsp paprika
- ½ tsp ground black pepper
- - -
- 1 egg
- ½ cup labneh (sub sour cream)
- ½ cup milk
- - -
- 2 tbsp jalapeno, small dice
- ¼ cup onion, small dice
- ¼ cup butter, cold, small dice
- 2+ cup crab meat (~½ pound, use as much as 1 pound)
Directions
- Preheat frying oil to 350-375F.
Mix all dry ingredients. Add in egg, labneh and milk, stir to combine. Add in the remaining ingredients and fold lightly to distribute. Add a dash of water if the batter is too dry. It should be thin enough where it won’t hold its shape when scooped with a spoon, but thick enough that it will go into the fryer as one clump. Using two spoons or a small portion scoop, drop tablespoon sized dollops of batter into the hot oil. Don’t overcrowd the oil. Cook for about 3 minutes, until golden brown on all sides. Rotate as needed to evenly cook. Fight the urge to put in larger scoops- the outside will be overcooked by the time the inside is done. Use a slotted spoon to remove hushpuppies from the oil, and allow to drain and cool on a wire rack or paper towel lined plate. Allow oil to come back up to temp before starting another batch. Serve with your favorite sauces. I personally like to keep it simple with some butter and a little hot sauce.