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Crab Hushpuppies

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic pepper
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 2 large lightly beaten eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1 cup chopped green onions
  • 1/2 cup crumbled very fine bacon
  • 1 cup fresh picked blue crabmeat
  • for frying oil

Directions

In a Dutch oven, heat oil to 350 °F.

In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.

In a small bowl, combine eggs, buttermilk and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon and crabmeat.

Dip spoon into water and then a spoonful of the hushpuppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.