Hush Puppies With Crab And Bacon Recipes

Steps:

• Mix cornmeal, flour, baking powder, baking soda and cheese in medium bowl. Add buttermilk, eggs and bacon bits; stir just until blended.
• Heat oil in large saucepan to 375°F. Drop tablespoonfuls of batter, in batches, into hot oil; cook 2 to 3 min. or until browned on both sides. (Hush puppies will float to the top as they cook.) Remove hush puppies from oil with slotted spoon; drain on paper towels.
• Place in shallow pan in warm oven to keep warm until ready to serve.

Steps:

• Heat oven to 200 degrees. Cover a baking sheet with a double layer of paper towel. In a large bowl, combine cornmeal, baking powder and baking soda.
• In a small bowl, whisk together eggs, buttermilk and bacon fat. Add to the cornmeal mixture and mix to combine. Stir in crab and bacon and season to taste. Allow to stand for 10 to 15 minutes while oil heats.
• In a Dutch oven or other large pot, add enough oil to come to a depth of 3 inches. Heat over medium-high heat until oil is 350 to 360 degrees.
• Form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). Drop balls into hot oil 5 or 6 at a time and cook until golden brown, 2 to 3 minutes. As each batch is finished, place on baking sheet and put into the oven to keep warm. Serve accompanied by plenty of room-temperature butter.

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

Steps:

• Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
• Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
• Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
• Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.

Steps:

• In a Dutch oven, heat the oil to 350.
• In a large bowl, combine the cornmeal and the next seven ingredients.
• In a smaller bowl, combine the eggs, buttermilk, and sour cream.
• Add to the cornmeal mixture, stirring just until dry ingredients are moistened.
• Fold in onions, bacon, and crab meat.
• Drop by tablespoons into hot oil and fry until golden brown.
• Drain on paper towels.

Steps:

• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives, 1 cup sour cream, egg and cheese.
• Mix well to combine.
• Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
• Remove from the oil to paper towels to drain and season immediately with salt and pepper.
• Transfer to a serving platter or bowl and serve with the dip.
• For the dip:
• Combine remaining cup of sour cream, Chipotle Tabasco, and lime juice and zest. Mix well to combine.