JACQUE ROSES’ CRAB HUSH PUPPIES
1 cup self-rising flour, 1 cup self-rising yellow cornmeal, 2 teaspoons salt, 2 garlic cloves, minced, 1/4 cup red onions, finely chopped, 1/4 cup green onions, chopped, 1 tablespoon jalapeno pepper, finely chopped, 1 tablespoon sugar, 1 large egg, slightly beaten, 1 1/4 cups buttermilk, 3/4 cup crab claw meat, 3-4 tablespoons peanut oil for frying.
In a bowl combine flour, cornmeal, salt, garlic, onions, green onions, jalapenos, and sugar, mix well. In a separate bowl add the egg and buttermilk, mix well, then add to the dry ingredients, mix well. Fold in the crab meat. Set aside and allow to rest for 10-15 minutes. Add approximately 3-inches of peanut oil to a heavy skillet, heat the oil to 375 degrees. Drop a heaping tablespoon of the cornmeal mixture into the hot oil and fry until golden brown on all sides.
These hush puppies are so tasty I serve them as an appetizer with my spicy dipping sauce. DIPPING SAUCE: 1/3 cup sour cream, 2 1/2 tablespoons mayonnaise, 1 tablespoons dill pickle relish, 1 teaspoon yellow mustard, 1 tablespoon Sriracha, 1 teaspoon fresh lemon juice. Dump everything into a bowl mix well.
