January 20, 2020

From The Galley: Crab Hush Puppies

From The Galley: Crab Hush Puppies. A southern coastal recipe for a yummy appetizer at your next beach house bash.

From The Galley: Crab Hush Puppies

Crab Hush Puppies

From Callie White

Serves about 20 people


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


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.


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


Mix all ingredients together. Refrigerate until ready to serve. 

From The Galley:

Crab Hush Puppies
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