Simply Healthy Family: Crab and Jalapeño Hush Puppies #sundaysupper

7.8.16

Crab and Jalapeño Hush Puppies #sundaysupper



These crab and jalapeño hushpuppies w fresh summer corn can be thrown together at the last minute. Perfect for those last minute, I need something fried and fabulous emergencies!






























Every year for my birthday for at least a decade, I requested home made hush puppies and sautéed giant sea scallops for my birthday. Even at 10 I was a food snob. Growing up, we ate really healthy 99% of the time, a lot of beans and greens, oven baked lemon-pepper cod (gag) and if we were very lucky, for dessert tapioca pudding (double gag). 


So for my birthday I eagerly looked forward to something splurge worthy. Fried even., gasp! Sometimes we went out to Bitsy Mamma's, a small local Mexican food restaurant in Old Town Glendale, AZ. where I would order a chimichanga with guacamole but it was mom's hush puppies and giant buttery sea scallops that I looked forward to with rampant anticipation. 






Thank goodness for birthday traditions and special request birthday dinners!! Something I look forward to keeping up with my 4 children today. This year, my youngest requested mac n' cheese and corn on the cob for her birthday dinner. 

Anything goes on your birthday!








These are mom's hush puppies dolled up a bit. Instead of milk, I use sour cream (because I'm too cheap to buy buttermilk when I don't use it for anything else). I throw in some lump crab, scallions and jalapeños because life is just more fantastic with some spice in it. 












TIME 20 MINUTES SERVES 6 (AS AN APPETIZER)



CRAB AND JALAPENO HUSH PUPPIES



YOU WILL NEED

1 1/2 cups yellow corn meal
1 cup all purpose flour
1 cup sour cream (or buttermilk)
1-2 tablespoons water (to thin out sour cream, omit if using buttermilk)
1 large egg
1/2 teaspoon baking soda
1 teaspoon salt
1/2 tablespoon sugar
1 tablespoon Old Bay Seasoning
2 tablespoons (from one bunch) scallions - the white & light green parts of green onions
1 jalapeño, minced
* 1/2 cup crab meat
1 cup fresh corn kernels
1 tablespoon lemon juice (from a fresh lemon)
* 3 cups grape seed or avocado oil for frying


PUTTING IT ALL TOGETHER

In a deep skillet, heat oil over medium-high heat. Set a few paper towels on a plate next to skillet to drain hush puppies.

In a mixing bowl, combine all dry ingredients. In a small bowl whisk together sour cream, water and egg. Combine wet and dry ingredients. Mix in crab meat and corn.

Using a spoon, carefully drop hushpuppies into hot oil, they don't need to be perfect. {The closer you get to the oil, the less splatter!!}

Fry for about 3 minutes on each side. Using a large spoon, carefully turn the hush puppies over and fry another 2-3 minutes. Remove using a slotted spoon or tongs and place on paper towels to drain.

Serve hot!!! Serve with either spicy cocktail sauce or spicy Aioli {mayonnaise with your favorite hot sauce and a squeeze of lemon juice}. 






I like to serve this with fish. Stay tuned for a delicious, simple spinach, arugula and feta stuffed Swai recipe!










A huge thank you to Ellen from Family Around the Table for hosting this weeks fabulous Sunday Supper, Summer Corn event! Check out all of these other fabulous summer corn recipes!




Appetizer
Breakfast
Salad
Main Dish
Side Dish
Dessert





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23 comments:

  1. Don't remember when I last had some crab. These look utterly delicious, Gwen.

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  2. Wow, I'd be afraid to eat one of these because I might never stop. They look completely delicious.

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  3. What a fantastic combo! I feel one of those 'I need something fried & fabulous emergencies' coming on haha

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    1. HaaHaa! I'm sure you deserve it Marion!

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  4. We went to the Bay last month and I had hushpuppies with every meal! Your crab and jalapeno version sounds amazing!

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    1. How FUN!!! Thank you Heather!

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  5. These look fabulous, Gwen! I love how delicious and flavorful these gems must be!!

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    1. You're so sweet! Thank you Liz!!

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  6. These look so yummy!

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  7. I love a good hush puppy crab sounds perfect in here!

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  8. I *lived* off hush puppies as a kid when we went down south. These are a perfectly scaled grown up version!

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  9. This is pure comfort food. I would not want to share any of these.

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  10. This comment has been removed by a blog administrator.

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  11. I haven't had hush puppies in forever, but adding crab and jalapeno is a FABULOUS idea! Love it!

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  12. These look so very good, unfortunately living in land locked Hungary crab is impossible to come by other than canned... I use it occasionally in salads but never cooked with it, do you think it would work?

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    1. Sure!! That's what I use when fresh isn't in season! Cheers!

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  13. I'm pinning this for later! This looks so darn good I want to reach through the screen and take it! My favorite words are in the title of the recipe....crab, jalapeno, hush puppy....oy vey!!!!! Looks amazing!

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    1. Awwwww, thanks so much Nicole!!

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  14. Prior to going vegan, I'd only had hush puppies once! It was when I visited America and I admit, I didn't like them :O HOWEVER yours sound so much more flavourful I wish they'd served me these instead!

    btw - if you ever want to try making your own buttermilk, I used to just add 1 tbsp of vinegar or lemon juice to a cup of milk (i used to refuse to buy it too!) ^_^

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    1. Oh my gosh, I totally forgot about that trick! thanks!! ;)

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  15. Yours was the recipe title I had to read outloud for my husband - he loves hush puppies. They sound incredible.
    And yes, anything goes on your birthday, keep up the traditions!

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    1. LOL, Thanks Lauren!! ;)

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  16. Fried and fabulous, indeed!!!!

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