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Lump Crabmeat Hushpuppies

Food is a powerful thing. One bite and you are taken to another time, maybe a special place. Or it can remind you of someone special. This is what this recipe does for me. These hushpuppies take me to the coast. Surrounded by friends, the sound of the ocean, sand between my toes, grapefruit mimosa in hand.  Yessss.

The original recipe came from Garden and Gun Magazine years ago. This is my adaptation.

You will need: 

  • 3 cups Colonial Milling Cornmeal
  • 1 cup self rising flour - Don't have any? Yeah, me neither. This is how you can make your own ( 1 cup all purpose flour. 1 1/2 teaspoons baking powder and 1/4 tsp salt)
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 15 "cranks" of fresh ground black pepper
  • 2 1/2 cups buttermilk
  • 1 egg 
  • 1 lb. lump crabmeat

I don't have a deep fryer, so this is what I do. Pour oil in a deep sided skillet and preheat to 350-375 degrees Fahrenheit. (I used avocado oil, but you can use vegetable, peanut or a mild tasting olive oil) Mix dry ingredients. Add wet ingredients to the batter. (Mix, but don't over mix) The batter will look dry. Drop by the spoonful in to hot oil. Flip over when they turn golden brown. They only take a few minutes per side. Serve as is, maybe with a salad. We like to dip them in homemade tartar sauce, which is also from Garden and Gun Magazine.

Simply mix and refrigerate.

  • 3/4 cup mayo 
  • 1 1/2 teaspoons Dijon mustard
  •  juice from 1/2 lemon
  • 1 medium shallot
  • 1 teaspoon hot sauce
  • 1 teaspoon rinsed and chopped capers
  • 1 teaspoon relish
  •  salt and pepper to taste

          

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