Spicy Corn and Crab Puffs

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Servings: 42 puffs
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

Peanut or vegetable oil, for frying
3/4 cup buttermilk
2 eggs
1 (8 -ounce) box self-rising corn muffin mix
1 pound lump or backfin crabmeat, well drained and picked clean of shells
1 cup frozen corn kernels, thawed and drained
5 green onions, white and light green parts, trimmed and chopped
2 1/2 teaspoons hot sauce (recommended: Paula Deen’s Hot Sauce)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper





In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook’s Note: If the batter looks too thin, add a little more self-rising flour to thicken.

Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired. Serve immediately.

Show: Paula's Best Dishes/The Deen Family Cookbook
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I love you all . Paula you're the greatest, as well as your sons. Keep up the good work. Curtiss Lee

By Curtisslee on August 07, 2011

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