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    Crab Hush Puppies

    Source of Recipe

    Garden & Gun, August-September 2014

    Recipe Link:

    List of Ingredients

    Hush Puppies:
    ◦ 3 cups buttermilk cornmeal mix (preferably White Lily)
    ◦ 1 cup self-rising flour (preferably White Lily)
    ◦ 1 teaspoon baking soda
    ◦ 2 teaspoons kosher salt
    ◦ 4 teaspoons fresh-ground black pepper
    ◦ 1 cup chopped green onions
    ◦ 2 cups full-fat buttermilk (batter should be thick but not stiff)
    ◦ 1 pound lump crabmeat, picked over
    ◦ 1 egg, lightly beaten

    Tartar Sauce:
    ◦ cup mayonnaise (preferably Hellmann's)
    ◦ 1 teaspoons Dijon mustard
    ◦ Juice of small lemon
    ◦ 1 medium shallot, minced
    ◦ 1 teaspoon Tabasco
    ◦ 1 tablespoon capers, rinsed and roughly chopped
    ◦ 1 tablespoon sweet relish
    ◦ Kosher salt and fresh-ground pepper, to taste


    For the hush puppies:
    Mix all ingredients together and drop by the heaping teaspoon into a deep-fryer at 350 F to 375 F until golden and crispy.

    For the tartar sauce:
    Mix all ingredients together. Refrigerate until ready to serve.

    Serve hush puppies with tartar sauce.

    Serves about 20 people




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