Sweet Crab Hush Puppies

If you are craving a crowd-pleasing bite bursting with flavor, these Sweet Crab Hush Puppies are sure to become your new go-to appetizer. With a perfectly crisp golden crust and a light fluffy center dotted with juicy kernels of corn and generous pieces of crab, they bring coastal comfort straight to your kitchen.

I first made this batch for a family picnic at the lake, and now my friends ask for them whenever seafood is on the menu. Nothing beats handing out a basket of these while everyone gathers outdoors.

Ingredients

• Jiffy corn muffin mix: delivers reliable corn flavor and perfect texture
• Lump crab meat: brings delicate sweetness and a touch of luxury so look for fresh or canned with minimal fillers
• Buttermilk: ensures extra tenderness and a subtle tang
• Grated onion: adds moisture and depth plus try to use yellow for maximum flavor
• Sweet corn kernels: for added pops of juiciness bouncy between fresh or frozen work
• Old Bay seasoning: provides classic seafood flavor and a hint of spice always worth using the real deal
• Neutral oil: choose one that can handle high heat so your crispiness shines

Instructions

Prepare the Onion:

Grate the onion using the small side of a box grater. Aim for about two to three tablespoons of juicy pulp. This builds a savory base and seamlessly blends into your batter.

Mix Wet Ingredients:

In a big mixing bowl, whisk together buttermilk, egg, and the grated onion until the mixture looks fully combined. This step ensures all wet elements support even hydration for tender hush puppies.

Blend Dry and Seasonings:

Add the Jiffy corn muffin mix, all-purpose flour, kosher salt, and Old Bay seasoning into the wet mixture. Fold with a spatula until you see a smooth batter without dry pockets.

Fold in Corn and Crab:

Gently add the sweet corn and lump crab meat, using soft motions. You want generous pieces evenly distributed through the batter without breaking them apart.

Heat the Oil:

Pour your oil into a deep skillet or Dutch oven, filling it about two to three inches deep. Heat to a steady three hundred fifty degrees Fahrenheit. Bring the oil up slowly so the outside cooks evenly when frying.

Fry the Hush Puppies:

Drop tablespoon measures of batter into the oil one at a time. Fry for three to four minutes per side until puffed and golden, turning as needed with a spoon or chopsticks. If using a deep fryer, aim for the same timing on all sides.

Drain and Serve:

Once cooked, transfer the hush puppies to a plate lined with paper towels to soak up excess oil. Serve them hot with lemon wedges or your favorite dipping sauce like remoulade or tartar.

Corn and crab are my favorite combination when it comes to Southern snacks. My aunt handed me her old box grater the first time I made these, and it reminded me of how every small technique makes a big difference in the taste.

Storage and Leftover Tips

Keep leftover hush puppies in an airtight container in the fridge for up to two days. When ready to enjoy again, reheat them in a warm oven to bring back their crispness. They make a quick lunch when paired with salad or soup the next day.

Easy Ingredient Swaps

If you cannot find lump crab use quality canned or pouch crab but drain it well. For extra sweetness toss in finely diced bell pepper. Swap buttermilk for regular milk plus a squeeze of lemon if needed.

Perfect Ways to Serve This

Arrange hush puppies around a platter with homemade remoulade or cool tartar sauce in the center. Serve warm as part of a seafood boil or picnic spread. A sprinkle of fresh herbs over the top adds a bright fresh finish.

Adapting for Every Season

Fresh summer corn can make these extra juicy when in season. During the holidays add a pinch of cayenne or chopped chives for a festive touch. These work any time of year as a special treat for gatherings.

These hush puppies bring joy with every crispy bite. Try this recipe next time you want a seafood snack or a way to impress at your next gathering.

Recipe Q&A

→ What type of crab works best?

Lump crab meat is preferred for tender, sweet flavor and texture, but backfin or claw meat can also be used.

→ Can I use fresh corn instead of canned?

Yes, both fresh and frozen corn kernels work well, adding a sweet crunch to the dish.

→ What oil is best for frying?

Vegetable or canola oil is ideal for deep frying due to high smoke points and neutral flavor.

→ How do I prevent hush puppies from burning?

Keep the oil at 350°F and avoid high heat. Fry a few at a time for even cooking and golden color.

→ What sauces pair well as a dip?

Remoulade, tartar sauce, or simply a squeeze of lemon complement the savory and sweet flavors wonderfully.