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Crab Hush Puppies

Crab Hush Puppies with Rémoulade Sauce

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. 
Course Appetizer
Cuisine American
Keyword crab, hush puppy, seafood
Prep Time 30 minutes
Cook Time 30 minutes
Allow to set up 1 hour
Total Time 2 hours
Servings 6 people
Author jettskitchen.com

Ingredients

Rémoulade Sauce

  • 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

Hush Puppy Ingredients

  • 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)

Instructions

Rémoulade Sauce

  1. 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

  1. Drain juices from crabmeat and discard. Place crabmeat in a small bowl and set aside.

  2. In a medium bowl whisk eggs until light and fluffy.

  3. Add mustard and mayonnaise and continue whisking until combined.

  4. Using a wooden spoon add lemon juice, scallions, onion, salt and pepper.

  5. Fold in 1 cup Panko and gently fold in crabmeat until combined.

  6. Refrigerate for 1 hour allowing to firm up.

  7.  I use this fryer or you can use a deep skillet. Heat 2 inches of canola oil to 350 degrees Fahrenheit.

  8. Using a medium sized cookie scoop shape mixture into balls. If you make the ball any larger it may require a longer cooking time.

  9. 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.

  10.  Repeat process until all crab hush puppies are cooked.

  11.  Serve warm with Rémoulade Sauce

  12. Enjoy!