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Louisiana Blue Crab Hushpuppies 05:37

Daniel Esses

Blue crab and horseradish add a Cajun twist to this classic favorite.

Louisiana Blue Crab Hushpuppies 05:37

Daniel Esses

Blue crab and horseradish add a Cajun twist to this classic favorite.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Prepare Chef Daniel’s Hushpuppy batter as demonstrated in the "How to Make Hushpuppies" tutorial, located at the bottom of the page. 00:16

  2. 2. Add the red onion, green onion, red pepper, and corn into the batter. Use a rubber spatula to fold the ingredients into the batter. Add the crab meat. Fold the ingredients to combine. 01:01

  3. 3. Fill a large cast iron fryer or similar fryer with oil, until it is about half full. Heat the oil to 350 degrees. 02:55

  4. 4. Grate the horseradish into the batter. 02:23

  5. 5. Once the oil is heated, use a melon baller, spoon, or similar tool to make a test hushpuppy. Scoop up the batter and add it to the oil. If the hushpuppy begins to bubble and float, then the oil is ready. Add about six more hushpuppies to the oil. Cook until the hushpuppies are golden brown, or for about five more minutes. Use a slotted spoon to flip and turn the hushpuppies throughout the cooking process. 02:55

  6. 6. Remove one hushpuppy to test for doneness. If the hushpuppy is still wet inside, continue cooking the remaining hushpuppies. Test another hushpuppy, if necessary. When the hushpuppies are fully cooked, transfer them to a paper towel to drain excess oil. Plate and serve the hushpuppies with horseradish aioli, if desired. 04:26

What You'll Need

Equipment

- Large mixing bowl
- Cast iron deep fryer
- Rubber spatula
- Cooking thermometer
- Melon baller or spoon
- Microplane grater
- Slotted spoon
- Paper towel-lined plate

Ingredients

- Hushpuppy batter*
- Fresh corn kernels (1 cup)
- Red pepper, diced (1 cup)
- Red onion, diced (1 cup)
- Green onion, diced (1 cup)
- Fresh blue crab meat (2 cups)
- Fresh horseradish, to taste
- Vegetable or canola oil for frying
- Horseradish aioli (optional)

*For the Chef Daniel's hushpuppy batter recipe, see Chef Notes.

Chef Notes

To learn how to make Chef Daniel's hushpuppy batter, visit the “How to Make Hushpuppies” tutorial located at the bottom of the page.

Horseradish is part of the same plant family as mustard and wasabi, and is very pungent and spicy. The more finely horseradish is chopped or grated, the stronger the flavor. When grating the horseradish for this recipe, be sure to not add too much, as the flavor could overwhelm the rest of the dish. Bottled horseradish is an adequate alternative for fresh horseradish in this recipe. 

Blue crab is a type of crab native to the Atlantic Ocean and the Gulf of Mexico. Blue crab meat can be purchased in its lump form online, or in some specialty stores.

For frying, it’s important to use lightly flavored oil with a high smoke point. Canola, vegetable, safflower, and soybean oils are all good options.

Chef Daniel serves his hushpuppies with a side of horseradish aioli. To make this at home, combine 1 egg yolk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1 teaspoon of minced garlic in a food processor. Slowly drizzle 1 cup of oil into the mixture as it blends. Once the mixture is thick, transfer it to a mixing bowl and fold in 2 tablespoons of freshly grated horseradish and 2 tablespoons of fresh lemon juice. Season with salt and pepper to taste.

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Taught by

Daniel

Chef Daniel Esses

New Orleans

Chef Daniel Esses, Executive Chef of New Orleans hot spot Three Muses, has a self-described “life-time love affair with food.... read more