Hush puppies are a popular fried cornbread fritter here in the South. These Crab Hush Puppies are filed with jumbo lump crab meat, a special seasoning blend and yellow corn meal. The addition of jumbo lump crab meat makes them very special indeed. Serve them as an appetizer or as a side at your next fish fry with your favorite seafood dipping sauce.
How Did Hush Puppies Earn Their Name?
Legend maintains that cooks and fisherman used deep fried cornbread to keep the dogs quiet during fish fries. The story is told that they would yell "hush puppy" as they tossed bread to quiet barking dogs. I wonder if that's where the saying "you lucky dog" came from? Whatever the origin of the name, hush puppies are common fare at seafood establishments and they make for a fantastic appetizer, too. Knock your friends socks off with this over the top elegant, crab-filled hush puppy treat.
If You Love These Crab Hush Puppies You'll Love These, Too!
No matter how it's prepared, premium jumbo lump crab meat is a delicacy. It's important to enjoy it in the most flavorful ways. Other ways you may enjoy it is in this comfort filled Jumbo Lump Crab Pot Pie or Slow Cooker Tomato Crab Bisque and decadent Crab and Bacon Mac and Cheese.
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Crab Hush Puppies
- Oil for frying
- 1 cup yellow self-rising cornmeal
- 1 cup all purpose flour
- 2 tsp sugar
- 1 tsp old bay seasoning
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne
- 2 large eggs
- 1 cup whole buttermilk
- ¼ cup red bell pepper small dice
- ¾ cup green onions finely chopped
- 1 ½ cups lump crab meat
- In a heavy bottomed saucepan or dutch oven, heat 4-5" of vegetable oil to 350°F.
- In a bowl, combine the cornmeal, flour, sugar, old bay seasoning, salt, baking powder, baking soda, onion powder, garlic powder, and cayenne.
- In a separate bowl, whisk together the eggs and buttermilk.
- Gradually add the wet to the dry, mixing just until moistened.
- Fold in the red bell pepper, green onions, and crabmeat by hand.
- Drop carefully into the hot oil using a teaspoon or, my tool of choice, a 2 oz ice cream scoop. Fry in batches until golden turning as needed. [around 5 minutes]
- Drain on paper towels or parchment paper.
- Serve hot with tarter sauce, or a spicy remoulade for dipping.