Enter your keyword

Crush Puppies

Crush Puppies

Crush Puppies

RatingDifficultyIntermediate

What do you get when a hush puppy makes out with a crab cake? Crush Puppies! This recipe takes an extra special spin on good old-fashioned hush puppies by stuffing them with crab meat.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
Special Equipment
 A deep-frying thermometer
Crab Mixture
 ½ cup Panko breadcrumbs
 ¼ cup Mayonnaise
 1 tbsp Grated Parmesan
 1 tbsp Dijon mustard
 1 tsp Kosher salt
 ½ tsp Freshly ground black pepper
 1 Jalapeño, seeded and finely diced
 1 Large egg, beaten
 ½ Red bell pepper, finely diced
 8 oz Lump crabmeat
Hush Puppy Batter
 1.50 cups Yellow cornmeal
 ½ cup All-purpose flour
 2 tsp Sugar
 2 tsp Onion powder
 2 tsp Kosher salt
 2 tsp Freshly ground black pepper
 1 tsp Baking powder
 1 tsp Baking soda
 ½ tsp Garlic powder
 ½ tsp Cayenne pepper
 2 cups Buttermilk
 1 Large egg, beaten
 Oil, for frying
1

For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.

2

Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.

3

For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.

4

In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.

5

Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.

6

In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.

Ingredients

Special Equipment
 A deep-frying thermometer
Crab Mixture
 ½ cup Panko breadcrumbs
 ¼ cup Mayonnaise
 1 tbsp Grated Parmesan
 1 tbsp Dijon mustard
 1 tsp Kosher salt
 ½ tsp Freshly ground black pepper
 1 Jalapeño, seeded and finely diced
 1 Large egg, beaten
 ½ Red bell pepper, finely diced
 8 oz Lump crabmeat
Hush Puppy Batter
 1.50 cups Yellow cornmeal
 ½ cup All-purpose flour
 2 tsp Sugar
 2 tsp Onion powder
 2 tsp Kosher salt
 2 tsp Freshly ground black pepper
 1 tsp Baking powder
 1 tsp Baking soda
 ½ tsp Garlic powder
 ½ tsp Cayenne pepper
 2 cups Buttermilk
 1 Large egg, beaten
 Oil, for frying

Directions

1

For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.

2

Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.

3

For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.

4

In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.

5

Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.

6

In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.

Crush Puppies
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

No Comments

Leave a Comment

Your email address will not be published.