Crab Hush Puppies with Tartar Sauce

Crab Hush Puppies with Tartar Sauce
Crab Hush Puppies with Tartar Sauce
Folding sweet jumbo lump crabmeat and chopped scallions into the classic batter of cornmeal and buttermilk dresses up these pups for a party. They're crisp, fluffy, and, truth be told, dangerously easy to eat, especially after a dip in a lemony homemade tartar sauce speckled with parsley, sweet pickles, and capers. For information about crabmeat.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 40 hors d'oeuvres
Egg Bake Cocktail Party Thanksgiving Kid-Friendly Mayonnaise Cornmeal Crab Deep-Fry Party Buttermilk Gourmet Small Plates
  • 1 teaspoon worcestershire sauce
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup mayonnaise
  • 1 teaspoon grated lemon zest
  • 1/4 cup chopped flat-leaf parsley
  • 2 teaspoon fresh lemon juice
  • about 6 cups vegetable oil for frying
  • 1 garlic clove
  • 3 scallions, finely chopped
  • Carbohydrate 6 g(2%)
  • Cholesterol 17 mg(6%)
  • Fat 9 g(14%)
  • Fiber 0 g(1%)
  • Protein 2 g(4%)
  • Saturated Fat 1 g(5%)
  • Sodium 100 mg(4%)
  • Calories 116

PreparationMake tartar sauce: Stir together all ingredients and season with salt and pepper. Make hush puppies: Preheat oven to 200°F. Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl. Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat. Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve hush puppies with tartar sauce. What to drink: Schloss Saarstein 1st Growth Riesling Kabinett '08 Cooks' Notes:•Tartar sauce can be made 2 days ahead and chilled. •Hush puppies can be fried 5 hours ahead and chilled (covered once cool). Reheat in 1 layer on a baking sheet in a 450°F oven, about 10 minutes.

PreparationMake tartar sauce: Stir together all ingredients and season with salt and pepper. Make hush puppies: Preheat oven to 200°F. Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl. Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat. Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve hush puppies with tartar sauce. What to drink: Schloss Saarstein 1st Growth Riesling Kabinett '08 Cooks' Notes:•Tartar sauce can be made 2 days ahead and chilled. •Hush puppies can be fried 5 hours ahead and chilled (covered once cool). Reheat in 1 layer on a baking sheet in a 450°F oven, about 10 minutes.

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