This recipe for Crab Hush Puppies is 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.
Easy Crab Hush Puppies Recipe
Why are they called hush puppies? 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.
How to Make the Best Crab Hush Puppies
What are hush puppies? Hush puppies are a popular fried cornbread fritter here in the South and they go with so many of our favorite entrées apart from fried fish. Pinto Beans, soup or stews can also be served with this easy hush puppies recipe.
- What will I need to make this Crab Hush Puppies recipe? You'll need jumbo lump crab meat, self rising yellow cornmeal, all purpose flour. sugar, Old Bay seasoning, salt, granulated garlic, onion powder, baking powder, baking soda, egg, buttermilk, hot sauce, cayenne pepper, green onion, red bell peppers and oil for frying.
- Can I use plain yellow cornmeal for this hush puppy recipe? Yes, you can. When doing so, increase the baking powder to 1 tablespoon to accommodate.
- Can I use imitation crab for this recipe? I highly recommend using authentic jumbo lump crab meat for this recipe. That said, if your budget doesn't allow, you could adapt it using imitation crab meat.
- What's the best oil for frying hush puppies? You can use peanut oil or vegetable oil for this recipe.
- Can you bake hush puppies? This sort of sticky hush puppy batter is best deep fried. That said, you can reheat them once cooked.
- How do you reheat hush puppies? You can reheat leftovers for a few seconds in the microwave. If you have an air fryer, you can re-crisp and reheat them in that, too.
- How do you reheat hush puppies in an air fryer? Place them into the basket of the air fryer leaving space between each for air to circulate. Cook at 365°F for 2-3 minutes, adding time as needed from that point depending on how your appliance performs.
- What do you serve with Crab Hush Puppies? They go exceptionally well with Air Fryer Shrimp, Beer Battered Fish or my Kickin' Fried Shrimp recipe. You may also like to make Southern Comeback Sauce for dipping.
More Recipes with Crab to Make
No matter how it's prepared, premium jumbo lump crab meat is pricey elevating it to a delicacy in my Southern style kitchen. It's important to enjoy it in the most flavorful ways. Other recipes using crab meat to try:
- My recipe for Jumbo Lump Crab Cakes is always a winning choice for entertaining family and friends.
- Individual Kickin' Crab Corn Muffins goes with anything from fried fish to soups, pinto beans and stew.
- A small bite everyone will love is my recipe for Sweet Corn Crab Puffs.
- My uber popular recipe for Crab Macaroni and Cheese is divine.
- Jumbo Lump Crab Pot Pie from Big Bears Wife.
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Crab Hush Puppies
- 6 cups vegetable oil for frying
- 1 cup yellow self-rising cornmeal
- 1 cup all purpose flour
- 2 teaspoon sugar
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon 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 medium-size mixing 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 total]
- Use a slotted spoon to remove from the oil, to a paper towel lined sheet pan.
- Serve hot with tarter sauce, or a spicy remoulade for dipping.