Crab Hush Puppies

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.

Prep20 min
Cook12 min
Total32 min
Serves8 hush puppies
Rating4.7

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.

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Make Them Spicier

Add a pinch of cayenne pepper if you want these hush puppies to pack some heat.

Tips For Making 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.

Storage

Hush Puppies are best eaten right away but they can be kept in an airtight container in the refrigerator for 2 to 3 days. Reheat in an air fryer or oven to get them crispy again.