Best 4 Crab Hush Puppies With Cilantro Jalapeno Dip Recipes
Indulge in the delectable flavors of crab hush puppies paired with a refreshing cilantro-jalapeño dip, a culinary symphony that tantalizes taste buds. These bite-sized delights, crafted with tender crab meat, cornmeal, and aromatic herbs, are a symphony of textures, offering a crispy exterior that yields to a soft, succulent interior. Accompanying these golden-fried morsels is a vibrant cilantro-jalapeño dip, a harmonious blend of cilantro's freshness, jalapeño's subtle heat, and a touch of tangy lime. Together, these components create a harmonious culinary experience that will leave you craving more.
Alongside the main recipe, this article offers variations to suit diverse preferences. For those who enjoy a spicy kick, the jalapeño cheddar hush puppies pack a flavorful punch, while the bacon ranch hush puppies add a smoky, savory twist. Additionally, the article includes a classic hush puppy recipe for traditionalists who prefer the timeless simplicity of this Southern staple.
QUICK JALAPENO HUSH PUPPIES
The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
- Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
- *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
- Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
- Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.
JALAPENO HUSHPUPPIES
Provided by Trisha Yearwood
Categories appetizer
Time 30m
Yield 36 hushpuppies
Number Of Ingredients 9
Steps:
- Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
- In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
- Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.
JALAPENO HUSH PUPPIES
Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.-Mary K. Dixson, Decatur, Alabama
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-1/2 to 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.
Nutrition Facts :
Tips:
- Use fresh crab meat for the best flavor. If you're using frozen crab meat, thaw it completely before using.
- Be sure to chop the crab meat into small pieces so that it distributes evenly throughout the hush puppies.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing will make the hush puppies tough.
- Fry the hush puppies in hot oil until they are golden brown and crispy. Don't overcrowd the pan, or the hush puppies will not cook evenly.
- Serve the hush puppies hot with the cilantro-jalapeño dip.
Conclusion:
Crab hush puppies are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. The cilantro-jalapeño dip is the perfect complement to the hush puppies, adding a bit of spice and flavor. These hush puppies are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and easy-to-make appetizer, give these crab hush puppies a try. You won't be disappointed!
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