You can't beat Paula Deen for the best southern recipes.
Hush puppies are one of my favorite things to go with seafood . . . I love them plain, but have never tried anything like this before . . . and I can't wait to try them with the addition of crab meat. These would make great appetizers.
She made these awesome crab hush puppies on a recent episode of Paula's Home Cooking on the Food Network . . . I had to look it up and share it.
My variation . . . add some kind of hot pepper!
- Oil, for frying
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon minced thyme
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup chopped green onions
- 1/2 cup very fine bacon crumbles
- 1 pound fresh picked blue crabmeat
In a Dutch oven, heat oil to 350 degrees 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.