Crab Jalapeno Hushpuppies
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 oz (about 1 cup) all-purpose flour
3 oz (about 3/4 cup) cornmeal
1/2 tsp baking powder
1 tsp kosher salt
2 Tbsp sugar
1/2 cup buttermilk
1 egg
1 stick (8 Tbsp) unsalted butter, melted
1 oz cream cheese, melted
12 oz lump crab meat, picked through for shells
1/3 cup shredded sharp cheddar cheese
1 jalapeno, minced
1 clove garlic, minced
Oil for frying
Instructions:
Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F. In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
In a separate bowl whisk together the buttermilk, egg, butter, and cream cheese until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened. Add the crab, shredded cheese, jalapeno, and garlic and mix until well combined. Scoop the mixture by the rounded tablespoon into the hot oil. Cook, turning occasionally, until the hushpuppies are golden brown all over, about 4 minutes. Drain on a wire rack and cool slightly. Serve warm.
Serves 8-12.
From evilshenanigans.com