Description
Learn how to make delicious crab-stuffed hush puppies with a tangy remoulade dipping sauce. Perfect for your next meal – click here for the recipe!
Ingredients
- 1/4 cup (60 ml) yellow onions, minced
- 1/4 cup (60 ml) scallions, finely sliced
- 1/2 lemon juice from fresh cut lemon with zest
- 1 cup (240 ml) mayonnaise
- 1 teaspoon (5 ml) Worcestershire sauce
- 12 ounce (340 g) s lump crab meat
- 2 large eggs
- 1 cup (240 ml) mayonnaise
- 2 tablespoon (30 ml) s Grey Poupon Mustard with Horseradish
- 2 teaspoon (10 ml) s fresh lemon juice
- 1/4 cup (60 ml) red onion, minced
- 1/4 cup (60 ml) scallions, finely sliced
- 1/2 teaspoon (3 ml) black pepper
- 1 1/2 teaspoon (8 ml) Kosher salt
- 2 cup (480 ml) s Panko bread crumbs
- Vegetable oil (for frying)
Instructions
- Begin by preparing the Rémoulade Sauce, as it needs at least 30 minutes to chill for the flavors to meld. Mix all sauce components in a bowl and refrigerate. Simple as that!
- Remove any liquid from the crab meat and discard it. Transfer the crab meat to a small bowl and keep it aside.
- In a medium-sized bowl, beat the eggs until they become airy.
- Incorporate the mustard and mayonnaise, continuing to whisk until everything is well blended.
- Stir in the lemon juice, scallions, onion, salt, and pepper using a wooden spoon.
- Gently mix in 1 cup of Panko, then fold in the crab meat until everything is well combined.
- Chill the mixture in the fridge for 1 hour to let it firm up.
- Use a deep fryer or a deep skillet, heating 2 inches of vegetable oil to 350°F.
- Shape the mixture into balls using a medium cookie scoop. Making larger balls may increase cooking time.
- Put the remaining 1 cup of Panko in a small bowl. Coat the shaped balls in the dry Panko, then carefully place about 5 at a time into the hot oil.
- Fry until they achieve a deep golden hue. Use a metal slotted spoon to lift them out of the oil and place them on a paper towel-lined plate.
- Continue this process until all the crab hush puppies are fried.
- Serve them warm alongside the Rémoulade Sauce.
- Savor the dish!
Notes
- Note: Ensure crab meat is well drained to prevent excess liquid in the mixture.
- Chill crab mixture for at least 1 hour to help it firm up before frying.
- Coat shaped balls in Panko just before frying for a crispy exterior.
