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Spicy Corn and Crab Puffs
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Brief Description
Cornmeal balls with crab and corn, fried to perfection.
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Main Ingredient
corn muffin mix
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Category: Appetizers
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 10, 2016
Number of Servings:
Ingredients:
- - peanut or vegetable oil for frying
- 3/4 cups - buttermilk
- 2 - eggs
- 1 boxes - 8 oz. self-rising corn muffin mix
- 1 pounds - lump or backfin crabmeat well-drained and picked clean of shells
- 1 cups - frozen corn kernels thawed and drained
- 5 - green onions, white and light green parts trimmed and chopped
- 2 1/2 teaspoons - hot sauce (recommend Paula Deen's Hot Sauce)
- 1 teaspoons - salt
- 1/4 teaspoons - freshly ground black pepper
Directions:
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350° F.
In a medium bowl, whisk together buttermilk and eggs. Stir in corn muffin mix. Fold in the crab, corn, green onions, hot sauce, salt and pepper (if the batter looks a little too thin, add a little self-rising flour to thicken).
Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes.
Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt and pepper, if desired.
Serve immediately.
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