Crabby Hush Puppies

Jocelyn Delk Adams
Jocelyn Delk Adams
Jocelyn Delk Adams is the founder, author, national television personality and brand ambassador behind the award-winning cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com, which gives her family’s, particularly her grandmother’s, cherished generational recipes her modern spin while preserving the most important ingredient — tradition.  Her work is regularly featured on television and in magazines. Jocelyn's first cookbook Grandbaby Cakes was released in September 2015. Jocelyn hopes Grandbaby Cakes will continue to deliver inspired recipes shaped by the past but reinvented for the present which will encourage new generations of dessert enthusiasts to learn how to bake and create new family memories for years to come. 
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published May 25, 2023
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A blue bowl filled with crabby hush puppies
Credit: Clarkson Potter

If crab cakes and hush puppies had a baby, it would be this one-bite snack.

Serves4

Makes12 to 14

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A blue bowl filled with crabby hush puppies
Credit: Clarkson Potter

Here comes your perfect high-low mash-up: If crab cakes and hush puppies had a baby, it would be this. Crab cakes, typically served at fancy-schmancy restaurants, don’t feel like everyday food — they need a chill-mode update to become more relatable. Hush puppies, on the other hand, could use a glow-up — they’re made with pantry ingredients and accompany many Southern meals, often served as a complimentary snack while you’re scanning the menu. They’re also a mainstay at any proper fish fry. These hush puppies definitely give me my crabby fix in one-bite form and are just as at home at casual fish fries as they are at dressier affairs.

Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments: A Cookbook
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Crabby Hush Puppies Recipe

If crab cakes and hush puppies had a baby, it would be this one-bite snack.

Makes 12 to 14

Serves 4

Nutritional Info

Ingredients

  • 4 cups

    canola oil or other neutral oil

  • 1/2 cup

    yellow cornmeal

  • 1/3 cup

    all-purpose flour

  • 1 teaspoon

    granulated sugar

  • 1 teaspoon

    Old Bay seasoning

  • 1 teaspoon

    baking powder

  • 1 teaspoon

    kosher salt

  • 1/8 teaspoon

    cayenne pepper

  • 1 cup

    well-shaken buttermilk

  • 1

    large egg white

  • 1 tablespoon

    unsalted butter, melted and cooled

  • 8 ounces

    claw crabmeat, drained, flaked, and all cartilage removed

  • 1 tablespoon

    minced yellow onion

  • 2 teaspoons

    minced fresh chives

  • Finely chopped fresh parsley leaves, for serving (optional)

Instructions

  1. In a heavy-bottomed medium pot, heat the oil over medium-high heat until it registers 350°F on an instant-read thermometer. Line a large rimmed baking sheet with paper towels and set a wire rack on top.

  2. In a medium bowl, whisk together the cornmeal, flour, sugar, Old Bay, baking powder, salt, and cayenne to combine. In a separate medium bowl, whisk together the buttermilk, egg white, and butter until combined. Stir in the crabmeat, onion, and chives until combined.

  3. Add the wet ingredients to the dry ingredients and, using a spatula, stir to combine. In a batch, using a 1-ounce scooper or 2-tablespoon measure, gently drop balls of batter into the hot oil and fry until golden brown on all sides, turning halfway through frying, about 2 minutes total. Using a spider or slotted spoon, transfer the fried hush puppies to the prepared rack, let cool for 5 minutes, then serve, sprinkled with parsley (if using).

Recipe Notes

Reprinted with permission from “Everyday Grand” Copyright © 2023 by Jocelyn Delk Adams Photographs copyright © 2023 by Brittany Conerly. Published by Clarkson Potter, an imprint of Random House.

Filed in:
southern
appetizer
Frying
snacks