Combine the corn kernels, bell pepper and green onions in a small bowl. In a separate bowl, combine the flour, cornmeal, baking powder, Creole seasoning and sugar. Stir in the buttermilk and egg and mix well. Stir in the corn mixture, then gently fold in the crabmeat. Let rest,refrigerated, for at least 15 minutes. In a Dutch oven, add the vegetable oil to about 2 to 3 inches deep and heat the oil to 350℉. Preheat the oven to 250 ℉. Fit a baking sheet with a wire rack. Using a small ice cream scoop or measuring spoon, scoop some hushpuppy batter and drop carefully in hot oil in batches of about 6. Do not overcrowd the pot. Cook, while gently turning, until golden brown and cooked through, about 3 to 4 minutes. Transfer the hushpuppies to the baking sheet fitted with the rack. Repeat with the remaining batter and keep the cooked hushpuppies warm in the oven. Combine the mayonnaise and pimentos and blend in a food processor until smooth. (Alternatively, finely chop the pimentos and stir into the mayonnaise.) Serve the hushpuppies immediately with the Pimento Mayo on the side for dipping. Recipe
Not Yet Rated
Not Yet Rated
0 Votes
Rate This Recipe
×

Corn and Crab Hushpuppies with Pimento Mayo

Hushpuppies are one of the great pleasures of Southern living, but add fresh Gulf Coast lump crabmeat and they’re pure delight. Serve them up hot with an easy to make pimento and mayo dipping sauce on the side, for a fish fry or any kind of seafood feast or backyard

Ingredients

  • 1 ear sweet corn, cooked and cut from the cob (about 1 cup corn kernels)
  • 1/2 cup red bell pepper, finely diced
  • 2 green onions, minced
  • 1 1/2 cups all purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon Southern Made Creole Seasoning
  • Pinch of sugar
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
  • Vegetable oil, for frying

Pimento Mayo

Directions

  1. Combine the corn kernels, bell pepper and green onions in a small bowl.
  2. In a separate bowl, combine the flour, cornmeal, baking powder, Creole seasoning and sugar. Stir in the buttermilk and egg and mix well. Stir in the corn mixture, then gently fold in the crabmeat. Let rest,refrigerated, for at least 15 minutes.
  3. In a Dutch oven, add the vegetable oil to about 2 to 3 inches deep and heat the oil to 350℉. Preheat the oven to 250 ℉. Fit a baking sheet with a wire rack.
  4. Using a small ice cream scoop or measuring spoon, scoop some hushpuppy batter and drop carefully in hot oil in batches of about 6. Do not overcrowd the pot. Cook, while gently turning, until golden brown and cooked through, about 3 to 4 minutes. Transfer the hushpuppies to the baking sheet fitted with the rack. Repeat with the remaining batter and keep the cooked hushpuppies warm in the oven.
  5. Combine the mayonnaise and pimentos and blend in a food processor until smooth. (Alternatively, finely chop the pimentos and stir into the mayonnaise.)
  6. Serve the hushpuppies immediately with the Pimento Mayo on the side for dipping.

You May Also Like

Back To Top Of Page