Serves:
Ingredients:
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
Directions:
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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