CRAB HUSH PUPPIES

INGREDIENTS

• HUSH PUPPIES

  • 3 cups buttermilk cornmeal mix (preferably White Lily)
  • 1 cup self-rising flour (preferably White Lily)
  • 1 tsp. baking soda
  • 2 tsp. kosher salt
  • 4 tsp. fresh-ground black pepper
  • 1 cup chopped green onions
  • 2 1/2 cups full-fat buttermilk (batter should be thick but not stiff)
  • 1 lb. lump crab-meat, picked over
  • 1 egg, lightly beaten

• TARTER SAUCE

  • 3/4 cup mayonnaise (preferably Hellmann's)
  • 1 1/2 tsp. Dijon mustard
  • Juice of 1/2 small lemon
  • 1 medium shallot, minced
  • 1 tsp. Tabasco
  • 1 tbsp. capers, rinsed and roughly chopped
  • 1 tbsp. sweet relish Kosher salt and fresh-ground pepper, to taste
    
    
    For the hush puppies: Mix all ingredients together and drop by the heaping teaspoon into a deep fryer at 350 to 375 degrees until golden and crispy. Serve with tartar sauce.
    For the tartar sauce:Mix all ingredients together. Refrigerate until ready to serve