Crab Hush Puppies are fabulously crispy on the outside with chunks of jumbo lump crab meat on the inside. They are wonderful dipped in some Remoulade sauce. Serve them as a party appetizer, a game day treat, or a side dish for a fish fry. They will be gobbled up in a hurry.

 
I love plain old hush puppies, but I also like making different variations on them like Okra Hush Puppies and Squash Puppies.
There’s plenty of crab in these Crab Hush Puppies. They almost taste like Fried Deviled Crab Balls.  The batter is flavored with green onion, red bell pepper, Creole seasoning, onion powder, and beer. They have just a little sugar added for a touch of sweetness which really helps bring out the sweetness in the crab.

 
Tips For Making Crab Hush Puppies
If you have a deep fryer– great. If not, use a Dutch oven or deep skillet. Cast iron is perfect for frying. It really holds the heat well.
Use a deep-frying thermometer to make sure you get the oil temperature right. If the oil is too hot, the hush puppies will burn on the outside before the middle is cooked. If the temperature is too low, they will soak up too much oil and be greasy.
Use a small ice cream scoop to easily scoop uniform-sized hush puppies from the batter.
Use a spider skimmer to quickly and easily scoop the cooked hush puppies from the hot oil without making a mess.

More Crab Recipes

Deviled Crab
Crab Rangoon Dip
Crab Mac and Cheese
Hot Crab Dip

Crab Hush Puppies

Crab Hush Puppies...