Spicy Corn and Crab Puffs

Name: Spicy Corn and Crab Puffs
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 42
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 177 milliliters buttermilk; 237 milliliters frozen corn kernels, thawed and drained; 227 grams box self-rising corn muffin mix; 454 grams lump or backfin crabmeat, well drained and picked clean of shells; 2 eggs; 5 green onions, white and light green parts, trimmed and chopped; 3 teaspoons hot sauce (recommended: Paula Deens Hot Sauce); 1 teaspoon salt; 42 servings Peanut or vegetable oil, for frying

This recipe serves 42. One serving contains 53 calories, 3g of protein, and 3g of fat. From preparation to the plate, this recipe takes about 25 minutes. If you have pepper, vegetable oil, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.

Ingredients you will need

Self Rising Flour

Corn Muffin Mix

Salt And Pepper

Corn Kernels

Green Onions

Buttermilk

Hot Sauce

Crab

Egg

Equipment you will use

Whisk

Bowl

Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes.

Ingredients you will need

Crab

Cooking Oil

Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired.

Ingredients you will need

Hot Sauce

Pepper