Crab Hush Puppies.
Ingredients:
1 ½ c fine- or medium-grind cornmeal
½ c all-purpose flour
1 ½ t Kosher salt teaspoons kosher salt
1 ½ t baking powder
½ t baking soda
1 c grated onion (about half an onion, grated on the coarse side of a box grater)
1 large egg
1 c buttermilk or a bit more if needed
1 c lump crabmeat, broken up into small pieces*
½ c finely chopped chives or parsley (optional; this is for color more than favor)
Oil for deep-frying
Method: thoroughly mix dry ingredients in a large bowl. Beat egg then blend with buttermilk and add to dry mix. Stir to blend; it should be a bit thicker than thick pancake batter and should hold onto a spoon turned upside down. Mix in crabmeat and chives/parsley then rest the batter for a few minutes while you heat the oil.
Heat cooking oil to 365 degrees. Form the hush puppies with a tablespoon; scoop up a round of batter that stands up in the spoon and carefully slide into the oil. Repeat, frying a few at a time without crowding. Fry the hush puppies, turning from time to time, till they are a dark golden brown, about 4-6 minutes. Remove with a slotted spoon and drain on a paper towel. (Properly cooked, the hush puppies should absorb very little oil.) Continue until all puppies are done and keep warm in a low oven, if desired, while you prepare other dishes. Serve warm or at room temperature.
*We used one of those 6-oz cans from the fishmonger’s cold case, but fresh crabmeat would be even better.
