Crab Hush Puppies from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
According to legend, hush puppies were devised by hunters in the South, who would throw an occasional fritter to their hunting dogs to keep them quiet. These hot, crisp little bites blend cornmeal ...
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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
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