Lunch: Crab Hushpuppies

These little rounds of seafood and batter are fried until crispy and brown.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon fresh thyme, minced
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic pepper
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sour cream
1 cup green onions, chopped
1/2 cup bacon, crumbled very fine
1 cup fresh picked blue crabmeat
oil, for frying

Instructions

In a Dutch oven, heat oil to 350 °.
In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.
In a small bowl, combine eggs, buttermilk and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon and crabmeat.
Dip spoon into water and then a spoonful of the hushpuppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.

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