Dixie Fried Blue Crab And Corn Hush Puppies Recipes

CODFISH PUPPIES

Steps:

• Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
• Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

GULF COAST ALLIGATOR CHILI

Steps:

• Soak alligator in buttermilk in a container, refrigerated, overnight.
• Transfer alligator to a colander and rinse all the buttermilk off the meat. Let it completely drain or pat dry with a paper towel.
• Saute the alligator and ground pork together with the vegetable oil in a large stockpot on medium heat until the meats start to brown and release liquid, 6 to 8 minutes. Remove the cooked meat to a bowl to separate it from the liquid fat. Keeping the fat on medium heat, add the onions, celery, bell pepper and garlic, followed by the chipotles, jalapenos and serranos. Sweat this mixture down until onions turn clear.
• Add diced tomatoes. At this point, you will have a bit of liquid from all the fats and vegetables. Stir in 1/2 cup flour (or more, if desired) to thicken up the liquid and absorb the fats. Stir in the chicken stock, followed by the tomato sauce. Add the drained ranch beans, although this step is optional, depending on whether you want beans in
• your chili (hint: we always do). Cook, stirring regularly, until the pot hits a low boil. Add the alligator and pork mixture, along with half the beer. Stir in the cayenne, chili powder, cumin, turmeric, paprika, black pepper and salt. Reduce the heat to very low, then cover pot and simmer, stirring every 10 minutes or so to keep the chili from sticking to the bottom, 1 to 1 1/2 hours.
• Though you could actually serve this dish now, as it will taste great, we truly feel that refrigerating and reheating it again adds to "the leftover effect" which allows the flavors to really marinate and come out to a noticeable degree. Remove pot from heat and set to the side until chili hits room temperature. Refrigerate overnight. When ready to serve, just reheat slowly (up to a low boil), stirring in the remaining beer to loosen up the dish. Garnish with green onions, Cheddar, sour cream and hot sauce. We always garnish the chili with our signature Dixie Fried Blue Crab and Corn Hush Puppies.

CRAB HUSH PUPPIES

Steps:

• In a Dutch oven, heat the oil to 350.
• In a large bowl, combine the cornmeal and the next seven ingredients.
• In a smaller bowl, combine the eggs, buttermilk, and sour cream.
• Add to the cornmeal mixture, stirring just until dry ingredients are moistened.
• Fold in onions, bacon, and crab meat.
• Drop by tablespoons into hot oil and fry until golden brown.
• Drain on paper towels.

HUSHPUPPIES

Steps:

• Using a large skillet, preheat oil for frying to 350 °F.
• Using a mixing bowl, stir together the cornmeal, flour, baking soda and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Makes about 3 dozen hush puppies.

DIXIE FRIED BLUE CRAB AND CORN HUSH PUPPIES

Steps:

• Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
• Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
• Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
• Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.