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    Posted In: Appetizers, Sides
    January 22, 2023 — by Julie — Leave a Comment

    Home » Delish » Appetizers » Sweet Crab Hush Puppies

    Sweet Crab Hush Puppies

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    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!

    sweet crab hush puppies with sauce on the side.
    Jump to: hide
    1 WHY YOU’LL LOVE THESE
    2 INGREDIENT NOTES
    3 TOP TIPS
    4 WHAT OIL SHOULD I USE?
    5 STORAGE
    6 MORE RECIPES YOU MIGHT ENJOY…
    7 Sweet Crab Hush Puppies

    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.
    crab, corn, buttermilk, egg, onion, jiffy mix, salt, flour, and salt.

    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. 
    crab hush puppy batter in a large bowl with a rubber spatula.

    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. 

    crab hush puppies frying in a skillet.

    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.

    fried hush puppies on a paper towel lined plate.

    MORE RECIPES YOU MIGHT ENJOY…

    • Air Fryer Crab Bites
    • Crab Rangoons
    • Crab Imperial
    • Instant Pot Crab and Corn Chowder

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!

    sweet crab hush puppies with sauce on the side.

    Sweet Crab Hush Puppies

    Print Recipe Pin Recipe
    Course: Appetizer, Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 15
    Calories: 93kcal
    Author: Julie Maestre
    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!

    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. 

    Nutrition

    Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 238mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Sides

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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