Print

Crispy Crab Hushpuppies Recipe with Best Remoulade Sauce

crispy crab hushpuppies - featured image
Print Recipe

Golden-fried hushpuppies filled with sweet crab meat and spices, paired with a creamy, tangy remoulade sauce for a Southern-inspired comfort food experience.

Ingredients

Scale
  • 1 cup cornmeal (yellow or white, finely ground)
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 large eggs
  • ¾ cup buttermilk (or substitute with whole milk + 1 teaspoon lemon juice)
  • 1 cup lump crab meat (fresh or canned, drained)
  • ¼ cup finely chopped green onions
  • Vegetable oil for frying
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet pickle relish
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, garlic powder, onion powder, and smoked paprika.
  2. In a separate bowl, whisk the eggs and buttermilk until smooth.
  3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the lump crab meat and green onions, being careful not to overmix.
  4. Pour vegetable oil into a deep fryer or heavy-bottomed pot, filling about 2-3 inches deep. Heat the oil to 350°F (180°C). Use a thermometer to ensure the temperature stays consistent.
  5. Scoop the batter using a tablespoon or small cookie scoop, forming small balls. Drop them carefully into the hot oil.
  6. Fry the hushpuppies in batches for about 3-4 minutes, turning occasionally until they’re golden brown and crispy. Avoid overcrowding the pot.
  7. Use a slotted spoon to transfer the cooked hushpuppies to a wire rack lined with paper towels.
  8. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, sweet pickle relish, garlic powder, salt, and pepper until smooth.
  9. Serve the hushpuppies warm with a generous dollop of remoulade sauce on the side.

Notes

[‘Use a thermometer to ensure the oil stays at 350°F (180°C) for consistent results.’, ‘Fry in small batches to avoid overcrowding the pot.’, ‘Customize the remoulade sauce with additional hot sauce or spices to suit your taste.’]

Nutrition

Keywords: crab hushpuppies, remoulade sauce, Southern recipe, crispy hushpuppies, seafood appetizer

Find it online: https://tastypierecipes.com/crispy-crab-hushpuppies-recipe-with-best-remoulade-sauce/