Sweet Crab Hush Puppies

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!

INGREDIENTS

– jiffy corn muffin mix – all-purpose flour – buttermilk – egg – old bay seasoning – kosher salt – onion – corn kernels – lump crab meat – oil

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. 

Tips and Recipe Variations

- Fold in the crab meat gently, you don’t want to break up the crab meat. - Don't fry over high heat otherwise the outside will burn and the inside will be undercooked.

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