Spicy Corn and Crab Puffs
Fried, puffy balls full of crab and corn.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Deep-fryer
- Deep-fry thermometer
- Pot
- Pepper mill
- Colander
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Paper towel
- Plate
- Serving platter
Ingredients
- 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
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