Crab And Shrimp Hush Puppies Recipes

SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP

Steps:

• Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
• Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
• *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.

DIXIE FRIED BLUE CRAB AND CORN HUSH PUPPIES

Steps:

• Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
• Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
• Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
• Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.

CRAB HUSH PUPPIES

Steps:

• In a Dutch oven, heat the oil to 350.
• In a large bowl, combine the cornmeal and the next seven ingredients.
• In a smaller bowl, combine the eggs, buttermilk, and sour cream.
• Add to the cornmeal mixture, stirring just until dry ingredients are moistened.
• Fold in onions, bacon, and crab meat.
• Drop by tablespoons into hot oil and fry until golden brown.
• Drain on paper towels.

CRAB HUSH PUPPIES WITH TARTAR SAUCE

Steps:

• Make tartar sauce:
• Stir together all ingredients and season with salt and pepper.
• Make hush puppies:
• Preheat oven to 200°F.
• Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
• Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
• Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
• Serve hush puppies with tartar sauce.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08

HUSH PUPPIES WITH CRAB AND BACON

Steps:

• Heat oven to 200 degrees. Cover a baking sheet with a double layer of paper towel. In a large bowl, combine cornmeal, baking powder and baking soda.
• In a small bowl, whisk together eggs, buttermilk and bacon fat. Add to the cornmeal mixture and mix to combine. Stir in crab and bacon and season to taste. Allow to stand for 10 to 15 minutes while oil heats.
• In a Dutch oven or other large pot, add enough oil to come to a depth of 3 inches. Heat over medium-high heat until oil is 350 to 360 degrees.
• Form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). Drop balls into hot oil 5 or 6 at a time and cook until golden brown, 2 to 3 minutes. As each batch is finished, place on baking sheet and put into the oven to keep warm. Serve accompanied by plenty of room-temperature butter.