Serves 24
44 min
Crab Puppies
Recipe GLPR8678894ada1c92
Golden-fried crab fritters packed with sweet lump crab meat, crispy bacon, and a hint of cayenne heat. These beer-battered crab puppies are perfectly sized appetizers with a tender, fluffy interior and savory, complex flavors. Serve hot as a standalone starter or with your favorite dipping sauce.
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Ingredients
5 slices thick-cut bacon
¼ teaspoon baking powder
¾ cup beer
¼ teaspoon cayenne pepper
1 cup cornmeal
1 egg, lightly beaten
½ cup all-purpose flour
½ teaspoon garlic powder
3 green onions, whites and greens thinly sliced
12 ounces lump crab meat, picked clean
¼ teaspoon cracked black pepper
¼ teaspoon salt
Directions
Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, cracked black pepper, garlic powder, and cayenne pepper. Whisk together until evenly mixed.
Add the sliced green onions and crumbled bacon to the dry mixture and stir to combine.
In a small bowl, whisk together the lightly beaten egg and beer until smooth.
Pour the beer-egg mixture into the dry ingredients and stir until just combined—do not overmix.
Gently fold in the lump crab meat, being careful to keep the pieces intact.
Heat oil for deep frying in a heavy pot or Dutch oven to 350°F. Working in batches, carefully drop heaping teaspoon-sized portions of batter into the hot oil.
Fry the puppies for 2–3 minutes, turning occasionally, until they are golden brown on all sides. Use a slotted spoon to transfer them to a clean paper towel-lined plate to drain.
Serve the crab puppies hot as an appetizer or starter.
