Crab Hush Puppies from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by

Ingredients

• 2 large eggs
• 1½ cups (360 ml) milk
• 1 tablespoon salt
• 1 cup (125 g) unbleached all-purpose flour
• 1 pound (455 g) cooked lump crabmeat, picked over for shell
• 1 to 2 tablespoons hot sauce
• 2 cups (360 g) yellow cornmeal
• 2 tablespoons sugar
• 2 tablespoons baking powder
• Peanut or vegetable oil, for frying
• 3 large green onions, thinly sliced, including some green parts
• 2 tablespoons unsalted butter