FOOD NEWS
Crab Cakes And Hush Puppies Join Forces For A Must-Cook Appetizer
By Allison Lindsey
Crab cakes and hush puppies have little in common, but combined, they construct a luxurious blend of Maryland's coastal cuisine and down-home Southern fare.
Crab cake hush puppies boast the briny, buttery goodness of lump crab without compromising the sweetness from the cornmeal coating of good old-fashioned hush puppies.
Making them is as easy as combining crab meat with typical crab cake fillings, including breadcrumbs, mayonnaise, diced onion, bell peppers, celery, seasoning, and an egg.
Coat the patties in a cornmeal batter made with flour, baking powder, buttermilk, and more seasoning before deep-drying them in a neutral-flavored oil until golden brown.
Vegetable oil, canola, peanut, or grapeseed oil are all excellent choices for deep-frying. You can also try alternative cooking methods using an oven, air-fryer, or stovetop grill.
Be sure to adjust your seasonings to avoid overpowering the delicate flavor of the crab. Cook times vary depending on the frying method, so keep an eye on them.
For a spicy kick, add diced jalapeños or red pepper flakes into the crab cake mixture or the hush puppy batter. Fresh herbs like parsley, chives, or dill can add an aromatic twist.