Jillenas Crab Hush Puppies Food

JILLENA'S CRAB HUSH PUPPIES

Steps:

• Mix self-rising flour, cornmeal, garlic salt, pepper, corn, crabmeat, onion, and eggs together in a bowl; let sit for 10 minutes.
• Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until golden brown, 4 to 5 minutes. Remove hush puppies with a slotted spoon and drain on paper towel-lined plate. Repeat with remaining batter.

JALAPENO HUSHPUPPIES

Steps:

• Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
• In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
• Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

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.

CRAB HUSH PUPPIES

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.