Thursday, August 21, 2014

Crab Puppies



Do you remember what you dream about? Are your dreams vivid? I know a lot of people actually keep dream diaries so they can write down what they dream about as soon as they wake up.

Me? 

I dream in HD, Hi Def, and Smellovision!


I am serious here folks! I have the most vivid dreams about food. The colors are bright and I swear I can smell and taste it sometimes! So my dream diary? Ya, it is a cookbook. 

Kevin has stopped asking what I am writing about as soon as I get up. He has gone beyond thinking I am weird, and just accepts that I am, well, I am just a little "odd". But I say, "Hey, embrace your crazy and let your freak flag fly people"!



It probably doesn't help (or hurt depending on how you look at it) that I fall asleep watching cooking shows quite a bit. I think they just get incorporated into my dreams and VIOLA my mid runs wild. These Crab Puppies are one of those dishes that I woke up saying to myself I have got to make that!!

I have been wanting to work with crab lately. We all love it. But since Kevin was laid off from his old job our free crab that one of the customers used to bring in for us is no more. I was spoiled, so last year I didn't buy any crab and just pouted. This year I couldn't stand it anymore and had to break down and buy some.

I will tell you that, going through the crab withdrawal I was going through, I did eat a few pieces of crab before I put it in the batter. But even with that, there was plenty enough crab in these babies. Although, in my mind, you can never have too much crab. So you could cram even more in if you want to.

These little beauties would be fabulous with a spicy rémoulade like the one I made for these Ultimate Crab Cakes, but tartar sauce hit the spot for us. They are perfect as a meal, at least to me they are, but would be a fabulous appetizer for your next party. I am thinking FOOTBALL I don't know about you!!


Crab Puppies

Bobbi's Kozy Kitchen
Published 08/21/2014
Crab Puppies

Ingredients

  • 1 cup corn meal
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 green onions, thinly sliced whites and greens
  • 5 slices thick cut bacon, cooked crisp and chopped
  • 12 ounces lump crab meat, picked clean
  • 1 egg, lightly beaten
  • 3/4 cup beer

Instructions

  1. Stir together cornmeal mix, flour, baking powder, salt, pepper, garlic powder, cayenne, and green onions in a large bowl
  2. Stir in crab meat, egg, bacon, and beer until just moistened. Cover and place in the refrigerator for at least 10 minutes.
  3. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.
  4. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once.
  5. Serve with your favorite rémoulade or tartar sauce.
Yield: makes 24
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 24 mins.
Total time: 44 mins.
Tags: corn meal, green onions, bacon, crab, beer, Appetizers and Starters, Fish and Seafood,

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