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.
•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.
Recipe information
Total Time
50 min
Yield
Makes about 40 hors d'oeuvres
Ingredients
For tartar sauce:
For hush puppies:
Preparation
Make tartar sauce:
Step 1
Stir together all ingredients and season with salt and pepper.
Make hush puppies:
Step 2
Preheat oven to 200°F.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve hush puppies with tartar sauce.
What to drink:
Step 7
Schloss Saarstein 1st Growth Riesling Kabinett '08
