Spicy Corn and Crab Puffs Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • peanut oil, for frying
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 (8 oz) box self-rising corn muffin mix
  • 1 lb 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
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground


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


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.

Spicy Corn and Crab Puffs


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