Spicy Corn and Crab Puffs Recipe

Name: Spicy Corn and Crab Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Stir in the corn muffin mix.
4
Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper.
5
*Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.
6
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.
7
Transfer to a paper towel-lined plate to drain.
8
Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired.
9
Serve immediately.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Peanut or vegetable oil, for frying, 3/4 cup buttermilk, 2 eggs, 1 (8 -ounce) box self-rising corn muffin mix, and more.

Yes, Spicy Corn and Crab Puffs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Corn and Crab Puffs

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