Spicy Corn and Crab Puffs (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 42 |
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Ingredients:
peanut or vegetable oil, for frying |
3/4 cup buttermilk |
2 eggs |
1 (8 -ounce) box self-rising corn muffin mix |
1 pound lump or backfin crabmeat, well drained and picked clean of shells |
1 cup frozen corn kernels, thawed and drained |
5 green onions, white and light green parts, trimmed and chopped |
2 1/2 teaspoons hot sauce (recommended: paula deen's hot sauce) |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
2. In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.
3. Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired. Serve immediately.
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