Crab Hush Puppies with Remoulade Sauce

For Crab Hush Puppies:
1-1/2 cups cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon garlic powder
1-1/2 cups buttermilk
1 large egg
8 ounces jumbo lump crab
3 scallions, white and light green parts only, thinly sliced
Canola oil, for frying
Sea salt, for sprinkling

For Remoulade Sauce:
1 cup mayonnaise
2 tablespoons minced sour gherkins
2 tablespoons minced red onion
1 tablespoon minced capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice
¼ teaspoon Tabasco sauce
¼ teaspoon Old Bay seasoning
Pinch of freshly ground black pepper

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 over-mix. Gently stir in the crab and scallions until just mixed.

For the Remoulade Sauce: In a small bowl, whisk together the mayonnaise, gherkins, onion, capers, parsley, lemon juice, Tabasco, Old Bay seasoning, and pepper until well combined. Cover and refrigerate until serving or for up to 3 days.

Heat several inches of canola oil in a Dutch oven to 350 degrees. (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.


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