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Author Notes: Delicious, perfect hushpuppies made even better with fresh crabmeat.
Adapted from Southern Living. —Leigh Amelia
Makes about 30
- 1 cup white cornmeal
- 1/2 cup all purpose flour
- 2.5 teaspoons baking powder
- 1/4 teaspoon cayenne powder
- 2 teaspoons Old Bay
- 8 ounces lump crabmeat, picked over for shells.
- Half one large red onion, finely chopped
- Half one red bell pepper, finely chopped
- 1 cup beer or buttermilk
- peanut oil
- Maldon or other flaky salt
- In a large bowl, mix cornmeal, flour, baking powder, salt, and spices until well combined.
- Add remaining ingredients and stir minimally - ten times or so, just to bring it together. Lumpy batter is the goal here! Let the batter rest for thirty minutes.
- Using two spoons, scoop about a tablespoon of batter into the hot oil in batches of six. Don't let them get too big as this will prevent the center from fully cooking.
- Let cook about two minutes, turn, and cook another minute. Remove with a slotted spoon and set to drain on newsprint or brown paper bags, immediately sprinkling with flaky sea salt. Let rest so the centers fully set and you don’t burn your mouth. Ten minutes is an admirable goal.
- This recipe was entered in the contest for Your Best Recipe for the Shore