Hushpuppies are a small corn meal based savory balls that are fried and are typical served as a side dish or appetizer. They are more popular in the southern half of the US. In these crab hushpuppies recipe, the preparation is simple and quick with the use of ready-to-use cornbread mix. Using the cornbread mix cuts out a lot of extra ingredients to measure out. The batter can be made in about the same time the oil takes to heat up over a medium heat. Even if you are unsure of making hushpuppies, this recipe gives a great tasty result packed with corn and crab flavors, goes especially well with the Dijon honey sauce below.
In a mixing bowl, add the cornbread mix, cayenne pepper and clam juice. Mix until a paste is formed.
Stir in the crab onion and corn kernels. Divide the batter into 1” balls, should be around two dozen. Be sure to pack the balls tight for frying.
In a pot, Add about 1-½ -2” of oil and heat the oil to around 325-330F degrees.
Working in small batches cook the batter until they turn golden brown, about 1-2 minutes.
Transfer the finished hushpuppies to a paper towel lined bowl or plate. Repeat until all the batter is cooked.
Prepare the sauce by mixing all of the ingredients until well combined and smooth. Serve with the warm hushpuppies immediately.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!