Spicy Corn and Crab Puffs | Paula Deen

Ingredients

• for frying Peanut oil
• 3/4 cup buttermilk
• 2 eggs
• 1 (8 oz) box self-rising corn muffin mix
• 1 lb well drained and picked clean of shells lump or backfin crabmeat
• 1 cup thawed and drained frozen corn kernels
• 5 white and light green parts, trimmed and chopped green onions
• 2 1/2 teaspoons Hot sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground Black pepper