Hush Puppies With Crab And Bacon Recipes

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CRAB HUSH PUPPIES



Crab Hush Puppies image

From Cooking with Paula Deen, May/June 2007. I have not made these, but I wanted to save the recipe online. I guessed on the prep/cook times.

Provided by Renegade Chef

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

frying oil
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon minced thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper seasoning
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 sour cream
1 cup chopped green onion
1/2 cup finely chopped bacon, crumbles
1 lb fresh picked crabmeat

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.

Nutrition Facts : Calories 252, Fat 3.3, SaturatedFat 0.8, Cholesterol 103, Sodium 1239.7, Carbohydrate 34.2, Fiber 2.5, Sugar 1.7, Protein 20.7

HUSH PUPPIES WITH CRAB AND BACON



Hush Puppies With Crab and Bacon image

Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.

Provided by John Willoughby And Chris Schlesinger

Categories     appetizer, side dish

Time 45m

Yield About 3 dozen pups

Number Of Ingredients 11

2 cups cornmeal
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk, more if needed
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat (about 1/2 pound)
8 pieces well-cooked bacon, chopped fine
Salt and pepper
Oil, for deep-frying
Butter, for serving

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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP



Crab Hush Puppies with Cilantro-Jalapeno Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 18 servings

Number Of Ingredients 19

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon garlic powder
1 1/2 cups buttermilk
1 large egg
8 ounces jumbo lump crab
3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
Canola oil, for frying
Sea salt, for sprinkling
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Reserved dark green parts of 3 scallions, chopped
1/2 jalapeno, seeds and membrane removed, chopped

Steps:

  • For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
  • For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
  • Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

DIXIE FRIED BLUE CRAB AND CORN HUSH PUPPIES



Dixie Fried Blue Crab and Corn Hush Puppies image

Provided by Food Network

Time 1h40m

Yield 8 servings (3 per serving)

Number Of Ingredients 15

One 1-pound can lump blue crabmeat, drained
255 grams yellow cornmeal
112 grams all-purpose flour
21 grams baking powder
6 grams kosher salt
6 grams light brown sugar
1 1/2 cups buttermilk
1 large egg, beaten with a fork
50 grams canned sweet yellow corn, drained
50 grams green onion, small diced
40 grams pickled jalapenos, medium chopped
10 grams minced fresh garlic
25 grams Parmesan, finely grated
25 grams cooked bacon, chopped
Canola oil, for frying

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.

BACON HUSH PUPPIES



Bacon Hush Puppies image

Thrill the crowd when you make our Bacon Hush Puppies. Whether you call 'em hush puppies or corn dodgers, these Bacon Hush Puppies are delicious!

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield Makes 10 servings, about 4 hush puppies each.

Number Of Ingredients 9

1 cup cornmeal
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup KRAFT Grated Parmesan Cheese
1 cup buttermilk
2 eggs
1/2 cup OSCAR MAYER Real Bacon Bits
Hot oil for frying (about 3-1/2 cups)

Steps:

  • Mix cornmeal, flour, baking powder, baking soda and cheese in medium bowl. Add buttermilk, eggs and bacon bits; stir just until blended.
  • Heat oil in large saucepan to 375°F. Drop tablespoonfuls of batter, in batches, into hot oil; cook 2 to 3 min. or until browned on both sides. (Hush puppies will float to the top as they cook.) Remove hush puppies from oil with slotted spoon; drain on paper towels.
  • Place in shallow pan in warm oven to keep warm until ready to serve.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY



Bacon Cheddar Jalapeño-Stuffed Hush Puppies Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, jalapeñoes, bacon, yellow cornmeal, all purpose flour, kosher salt, freshly ground black pepper, baking powder, baking soda, sugar, cayenne pepper, buttermilk, egg, yellow onion, oil

Provided by Betsy Carter

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 16

8 oz cream cheese, room temperature
1 cup shredded cheddar cheese
2 jalapeñoes, seeded, minced
1 pack bacon, cooked, crumbled
1 ½ cups yellow cornmeal
½ cup all purpose flour
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
½ teaspoon cayenne pepper
1 cup buttermilk
1 egg, beaten
1 yellow onion, grated
oil, to fry

Steps:

  • In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
  • Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
  • In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
  • In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
  • Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
  • Preheat a pot of oil to 350˚F (180˚C).
  • Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
  • Add the hush puppies to the oil and fry until golden brown on all sides.
  • Transfer to a wire rack or paper towel lined-plate to drain.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 6 grams

CRAB HUSH PUPPIES WITH TARTAR SAUCE



Crab Hush Puppies with Tartar Sauce image

Provided by Andrea Albin

Categories     Egg     Bake     Cocktail Party     Thanksgiving     Kid-Friendly     Mayonnaise     Cornmeal     Crab     Deep-Fry     Party     Buttermilk     Gourmet     Small Plates

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 20

For tartar sauce:
1 cup mayonnaise
1/4 cup finely chopped sweet pickles
1/4 cup chopped flat-leaf parsley
1 1/2 tablespoons chopped drained capers
2 teaspoons grainy mustard
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
For hush puppies:
About 6 cups vegetable oil for frying
1 garlic clove
2 large eggs
1 cup plus 2 tablespoon well-shaken buttermilk (not powdered)
3 scallions, finely chopped
1 cup cornmeal (preferably stone-ground)
3/4 cup all-purpose flour
1 teaspoon baking powder
1 cup jumbo lump crabmeat (about 7 ounces), picked over
Equipment: a deep-fat thermometer

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

BACON FAT HUSH PUPPIES



Bacon Fat Hush Puppies image

This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.

Provided by Toby Jermain

Categories     Deep Fried

Time 1h20m

Yield 30 hushpuppies, about

Number Of Ingredients 16

1 cup cornmeal
1/2 cup unbleached flour
1/2 cup cornflour (available at health food stores) or 1/2 cup masa harina (Mexican corn flour)
1 tablespoon baking powder
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme, lightly crushed
1/4 teaspoon white pepper
1/4 teaspoon dried oregano leaves, lightly crushed
1/4 cup very finely chopped green onion (tops only)
1 1/2 teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons chicken fat or 2 tablespoons bacon drippings
peanut oil (for deep frying) or canola oil (for deep frying)

Steps:

  • Combine all dry ingredients in a large bowl, breaking up any lumps.
  • Stir in green onions and garlic, add eggs, and blend well.
  • In a small saucepan, bring milk and lard (or other fat) to a boil.
  • Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
  • Refrigerate 1 hour.
  • In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
  • Drop batter by tablespoonfuls into the hot oil.
  • Do not crowd.
  • Cook until dark golden brown and cooked through, about 1 minute on each side.
  • Drain on paper towels.

BACON SCALLION HUSH PUPPIES



Bacon Scallion Hush Puppies image

Categories     Cake     Milk/Cream     Pork     Side     Fry     Picnic     Quick & Easy     Kwanzaa     Bacon     Cornmeal     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 or 4 side-dish servings

Number Of Ingredients 12

4 bacon slices
6 cups vegetable oil (48 fl oz)
1 cup yellow cornmeal (not stone-ground)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
3/4 cup whole milk
3 large scallions, thinly sliced (3/4 cup)
Special Equipment
a deep-fat thermometer

Steps:

  • Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.
  • Preheat oven to 300°F.
  • Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.
  • While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.
  • Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.

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