Recipes
Spicy New England Crab Hush Puppies
with Picked Garlic and Red Pepper Aioli
Yield:2 dozen
Ingredients
| Hush Puppies- Yields 2 dozen: |
| 1 Qt Cornmeal |
| 1 pint flour |
| 4 eggs |
| 2 Qts milk |
| 1 1/2 Tbs baking soda |
| 2 tsp salt |
| 4 tbsp sugar |
| 3 jalapenos, diced |
| 1 cup corn kernels |
| 1 pound King of Prince Crab Sensations |
| Pickled Veg- Yields 1 pint: |
| ½ pound garlic, peeled |
| 1 large red bell pepper, chopped |
| 2 cups distilled white vinegar |
| ⅔ cup white sugar |
| ½ teaspoon ground dry mustard |
| ½ teaspoon celery seed |
| Aioli- Yields 1 qt: |
| 3 cups mayo |
| 1 cup picked veg |
| Fry Oil |
Directions
- Hush Puppies:
- Combine flour, cornmeal, sugar, salt, baking soda, salt, jalapeno and corn in a large bowl
- Heat Fryer to 375 degrees
- Add eggs and 3 cup milk to the dry ingredients
- Stir well. Add more milk as needed to create a thick batter. You want it almost dough consistency
- Using a small melon baller or teaspoon, drop spoonfuls of the batter in hot oil
- Cook until the hush puppies are golden brown
- Remove from oil and drain on paper towel
- Repeat until all the dough is used or scoop to order
- Pickled Veg:
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Aioli:
- Blend pickled garlic and peppers in food processor. Then fold into mayo. Season to taste
- Serve about 5 hush puppies per portion with 2 oz of aioli!
