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From The Galley: Crab Hush Puppies

From The Galley: Crab Hush Puppies

Crab Hush Puppies
From Callie White 
Serves about 20 people 


INGREDIENTS
3 cups buttermilk cornmeal mix (preferably White Lily)
1 cup self-rising flour (preferably White Lily)
1 tsp. baking soda
2 tsp. kosher salt
4 tsp. fresh-ground black pepper
1 cup chopped green onions
2½ cups full-fat buttermilk (batter should be thick but not stiff)
1 lb. lump crab-meat, picked over
1 egg, lightly beaten

PREPARATION
Mix all ingredients together and drop by the heaping teaspoon into a deep fryer at 350 to 375 degrees until golden and crispy. Serve with tartar sauce.



Tartar Sauce INGREDIENTS 
¾ cup mayonnaise (preferably Hellmann’s)
1½ tsp. Dijon mustard
Juice of ½ small lemon
1 medium shallot, minced
1 tsp. Tabasco
1 tbsp. capers, rinsed and roughly chopped
1 tbsp. sweet relish Kosher salt and fresh-ground pepper, to taste 

PREPARATION
Mix all ingredients together. Refrigerate until ready to serve.

Recipe Credit & Link:

From The Galley: Crab Hush Puppies

Photo Credit:

Marni Rothschild

Comments

Love everything about this house.
-   3 weeks ago -
Gorgeous!
-   4 weeks ago -
Lovely .... actually looking at properties in this area
-   1 month ago -

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