CRAB HUSH PUPPIES

Crab Hush Puppies 

INGREDIENTS

Canola oil, for frying

1 c. coarsely ground cornmeal

1/2 c. all-purpose flour, spooned and leveled

3/4 c. baking powder

1/2 tsp. cayenne pepper

1/4 tsp. baking soda

Kosher salt

2 scallions, finely chopped

1 tbsp. finely chopped fresh chives

8 oz. claw crabmeat (11/2 c.), picked over

4 oz. Gruyère cheese, grated (about 1 cup)

1 c. Buttermilk

1 large egg

Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat to 350°F (measure temperature with a deep-fry thermometer).

Meanwhile, whisk together cornmeal, flour, baking powder, cayenne, baking soda, and 3/4 teaspoon salt in a bowl. Add scallions and chives and whisk to combine. Add crabmeat and cheese and stir with a fork to combine. Make a well in the center, add buttermilk and egg, and mix until just combined.

Drop tablespoonfuls of batter into hot oil, being careful not to over- crowd the pot, and fry, turning occasionally, until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate. Season with salt. Repeat with remaining batter.