When I first moved south to North Carolina from Massachusetts, I had a lot of adjusting to do. I remember being offered Hush Puppies in a restaurant. I thought Hush Puppies were shoes… I never heard of the kind you eat.
Flash forward 32 years and I am officially a Southerner who was born in the North! As for Hush Puppies, I used to consider them a delicious excess of calories. But by adding a protein like crabmeat, I don’t feel nearly as guilty! Besides, this recipe makes for an awesome appetizer for your family or for company. A satisfying crunch outside and a tender, moist, flavorful inside make these a hit for any gathering. This recipe makes about five dozen Hush Puppies. That may sound like a lot, but wait til you see how fast they disappear!
Grab a 1 lb container fresh crabmeat by the seafood section of your grocery store. Dump it in a colander and pick it over for any bits of shell.
Now, mix 1C self rising flour with 2C self rising cornmeal mix. Add 1 small bunch scallions, finely sliced. Add 1/2t salt, 1/2t cayenne pepper, 2 eggs, and 1-1/2C beer. Stir til just moistened. Fold in crabmeat.
Let the batter stand while you prepare to fry. You can use a few inches of oil in a large pot or Dutch oven, or a fryer of oil if you have one.
Drop batter by tablespoonfuls into hot oil (about 350 to 375 F) without crowding, and fry about 90 seconds each side. Drain on paper towels. You can line a baking sheet with parchment paper and place in a 200 F oven, laying cooked Hush Puppies on it in a single layer to keep warm. I didn’t need this the last time I made these because they were eaten as fast as I could fry them!
For a delicious dipping sauce, pour a couple of jars red pepper jelly into a saucepan and melt it. Pour into small bowls for dipping. It’s not too hot or spicy, but does give these lovely crab balls some zip!
So to all my Northern family and friends, there is so much more to the Hush Puppies than shoes! Try this appetizer at your next gathering! You won’t believe how fast they disappear!
Love, Grammy ❤