CRAB HUSH PUPPIES

• Crab Hush Puppies 
• 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

PREPARATION

1. For the hush puppies: 
2. 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.
4. For the tartar sauce:
5. Mix all ingredients together. Refrigerate until ready to serve.