Name: Crab Hush Puppies with Rémoulade Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1/4 cup yellow onions (minced); 1/4 cup scallions (finely sliced); 1/2 lemon juice from fresh cut lemon (with zest); 1 cup Hellman's mayonnaise; 1 teaspoon Worcestershire sauce; 12 ounces lump crab meat; 2 large eggs; 1 cup Hellman's mayonnaise; 2 Tablesspoons Grey Poupon Mustard with Horseradish; 2 teaspoons fresh lemon juice; 1/4 cup red onion (minced); 1/4 cup scallions (finely sliced); 1/2 teaspoon black pepper; 1 1/2 teaspoon Kosher salt; 2 cups Panko bread crumbs; Canola oil (for frying)

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The Perfect Little Seafood Appetizer

If you like crab you are absolutely going to love these little crab hush puppies made with a full 12 ounces of lump crabmeat. Meaning you get a taste of crab meat with every bite. This recipe makes the best little seafood appetizer for any gathering served alone or with any seafood dish.

These crab hush puppies are very comparable to what can be served on the East Coast.

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East Coast Travels

Back in 2000 I had the most amazing seafood while on a business trip in Baltimore, Maryland. The Inner Harbor area to be exact.

I was overwhelmed with all the seafood choices. Not only was I impressed with the restaurant options but the menu options as well. What I remember the most about my restaurant experiences was this little cafe’ located at the beginning of the Inner Harbor where you could eat outside and watch all the boats tooling around in the harbor. I remember ordering this wonderful fresh seafood salad with a side of crab cakes and a nice warm cup of New England clam chowder. Oh, it was so good. Just sitting there taking in the moment really made me feel like a rich bitch if you know what I mean.

Anyway, ever since 2000 I have been craving those seafood dishes. Yeah, I’d love to be back in Baltimore just for the food! But you know, I would want to go back to that little cafe’ by the Harbor and more than likely I would be surprised if that restaurant is still there. I’m sure I would find another excellent place but, I don’t see myself going there any time soon.

Sooo, I decided to make my own little crab hush puppies just like what I was served in Baltimore.

Sauce Ingredients:

1/4 cup yellow onion minced
1/4 cup scallions finely sliced
1/2 lemon juice from fresh cut lemon with zest
1 cup Hellman’s mayonnaise
1 teaspoon Worcestershire sauce

Hush Puppy Ingredients:

12 ounces lump crab meat
2 large eggs
1 cup Hellman’s mayonnaise
2 Tablespoons Grey Poupon Mustard with Horseradish
2 teaspoons fresh lemon juice
1/4 cup minced red onion
1/4 cup scallions finely sliced
1/2 teaspoon black pepper
1 1/2 teaspoon Kosher salt
2 cups Panko bread crumbs
Canola oil (for frying)

Sauce Instructions:

First start with making the Rémoulade Sauce because it should chill at least 30 minutes to allow the flavors to develop prior to serving.

Combine all ingredients in a bowl and chill. That’s it!

Hush Puppy Instructions:

Drain juices from crabmeat and discard. Place crabmeat in a small bowl and set aside.
In a medium bowl whisk eggs until light and fluffy.
Add mustard and mayonnaise and continue whisking until combined.
Using a wooden spoon add lemon juice, scallions, onion, salt and pepper.
Fold in 1 cup Panko and gently fold in crabmeat until combined.
Refrigerate for 1 hour allowing to firm up.
I use this fryer or you can use a deep skillet. Heat 2 inches of canola oil to 350 degrees Fahrenheit.
Using a medium sized cookie scoop shape mixture into balls. If you make the ball any larger it may require a longer cooking time.
Add remaining 1 cup Panko to a small bowl. Roll shaped balls in dry Panko and gently drop about 5 at a time into hot oil. Cook until puppies turn a deep golden brown. Use a slotted metal spoon to remove puppies from oil and place on a plate lined with paper towels.
Repeat process until all crab hush puppies are cooked.
Serve warm with Rémoulade Sauce
Enjoy!

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5 from 2 votes