We never understood why some people refuse to share a recipe. Bah humbug. Not us, we’re happy to share! For this most festive and joyful time of year, we picked one of the most popular appetizers from the Harry’s menu. It’s a perfect dish for entertaining, although it would be equally great for a quiet, cozy evening binge-watching your favorite TV series with your loved one.
Ingredients for Crab and Corn Hush Puppies:
- 1-½ cups cornmeal
- 2 tsp. kosher salt
- 2 tsp. sugar
- 1 tsp. garlic powder
- ½ cup flour
- 2 tsp. baking powder
- 1-½ cups buttermilk
- 1 large egg
- 6 oz. jumbo lump crab
- 2 oz. freshly shucked corn
- 3 scallions, thinly sliced*
- Canola oil, for frying
- Small, 1-inch ice cream scoop
Ingredients for Cilantro-Jalapeño Dip:
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- ½ tsp. garlic powder
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 3 scallions, chopped*
- ½ jalapeño, seeds and membrane removed, chopped
* Use the darker green portion of the scallions for the dip and white/light green portion for the hush puppies.
To make the dip:
Tip: this can be made a day in advance. Blend all ingredients until pureed. Refrigerate.
To make the hush puppies:
In a medium bowl, whisk together the dry ingredients. In a separate small bowl, whisk the buttermilk and egg. Then, gently stir the buttermilk mixture into the dry mixture, followed by the crab, corn and scallions until the batter is just combined.
Heat several inches of canola oil to 350° (see Deep Frying 101 if you’re apprehensive about frying). Use the ice cream scoop to carefully drop balls of batter into the oil (be sure not to overfill your pot). Fry for about four minutes until golden brown. Use a metal strainer or tongs to remove from oil and let drain on a wire rack covered with paper towels. Serve immediately with the dip.
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