These sweet crab hush puppies are crispy on the outside and soft in the center. Made with lump crab meat, jiffy corn muffin mix, and corn kernels, and then fried to perfection!
Serve them with tartar sauce, remoulade sauce, or the creamy sauce of your choice!
I recently made classic hush puppies and they were fantastic! They were so good, I decided to use the same recipe and fold in some crab for extra flavor. Feel free to serve these with lots of fresh lemon juice.
WHY YOU’LL LOVE THESE
- They’re super crispy!
- Easy to make!
- Feeds a large crowd.
- Can be served as an appetizer, snack, or side dish. I highly recommend serving it with Southern fried shrimp and fried tilapia.
INGREDIENT NOTES
- Jiffy Corn Muffin Mix – This mix can be found at most grocery stores in the baking aisle. Just make sure to get the original flavor, not the honey one.
- Buttermilk – If you don’t have buttermilk, use whole milk instead.
- Crab Meat – Any type of crab meat will work, just make sure you drain it before adding it to the hush puppy batter.
- Old Bay Seasoning – I used 1 teaspoon but feel free to adjust it to your liking.
- Corn Kernels – Fresh, frozen, or canned corn kernels work. I like to use Mexicorn canned corn for this recipe.
TOP TIPS
- Fold in the crab meat gently, you don’t want to break up the crab meat.
- Fry these for 3-4 minutes on each side over medium heat, NOT high heat! If you’re using a deep fryer, cook these for 3-4 minutes total.
WHAT OIL SHOULD I USE?
Use an oil with a high smoke point such as canola or vegetable oil for best results. The best temperature to fry is between 350-375 degrees F.
STORAGE
These sweet crab hush puppies will last in the fridge for about 2-3 days. They also freeze really well. To reheat, place them on a parchment paper lined baking sheet and bake at 400 degrees F. until warm and crisp.
MORE RECIPES YOU MIGHT ENJOY…
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Sweet Crab Hush Puppies
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix original flavor
- ¼ cup all-purpose flour
- ⅓ cup buttermilk
- 1 egg
- 1 teaspoon old bay seasoning
- ¼ teaspoon Kosher salt
- 1 small onion grated
- ½ cup corn kernels canned, fresh, or frozen
- ½ cup lump crab meat
- oil, for frying vegetable or canola oil
Instructions
- Heat the oil to 350 degrees F. and grate ½ an onion using a box grater. It should give you about 2-3 tablespoons.
- In a large bowl, combine the buttermilk, egg, and grated onion. Mix until well combined.
- Add the jiffy mix, flour, salt, and old bay seasoning and mix until well combined. Fold in the corn kernels and crab meat using a rubber spatula.
- Drop batter by tablespoons into the hot oil and fry over medium heat for 3-4 minutes on each side. It's important that you don't fry them over high heat otherwise the outside will burn and the inside will be undercooked. If using a deep fryer, fry for 3-4 minutes total.
- Serve warm with lemon, remoulade sauce, or tartar sauce, and enjoy!
Notes
- Fold in the crab meat gently, you don’t want to break up the crab meat.
- Fry these for 3-4 minutes on each side over medium heat, NOT high heat! If you’re using a deep fryer, cook these for 3-4 minutes total.
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