Deviled Crab Hushpuppy Waffle

... a southern seafood platter twist!
Deviled Crab Hushpuppy Waffle and Pickled Seafood Medle

A few years back, when I was at Our State Magazine, the idea was tossed about to create a newfangled version of the seafood platter. Now we all know that our traditional seafood platter will always take top billing, but it was fun to imagine something outside the box.  Hence… these 2 ideas.

First up, my Crab Hushpuppy Waffle!  This is really quite delicious. It’s basically deviled crab, fried crispy in a waffle form.  I have made these waffles several times since creation, and always enjoy them; y’all know I love any things crispy. They are nice with a creamy sauce for you Ranch Dressing folks… or with something a little sweet and spicy too, like a hot pepper jelly.  These are fun to make ahead for a crowd… and pair nicely with cold beer.  You can make/freeze and heat up in your oven or quickly in toaster oven for your gatherings. Serve with one of the above ideas, or with cocktail or tarter sauce.

Next up… Pickled Seafood Medley ~ a sort of ceviche! This one is for those who enjoy raw/pickled fish and seafoods.  I like on occasion, but not my personal first choice.

For those who love seafoody things… don’t miss my Spicy Citrus Seafood Cocktail too!

This recipe created for and published in Our State Magazine May 2015
Food styling by Wendy Perry. Photography by Matt Hulsman.
as House Chef @ Our State Magazine

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Deviled Crab Hushpuppy Waffle

Fluffy on the inside, crispy on the outside, this is the best crab hush puppy you’ve never had — no frying necessary.
Course: Appetizer, Breads & Cornbreads, Brunch, Fun Food!, Main Course, Side Dish, Supper
Cuisine: American, Seafood, Southern
Keyword: crispy, deviled crab, fish tacos, watermelon, pico de gallo, seafood, hushpuppy, waffle, waffle iron
Author: Wendy Perry


  • 2 cups hushpuppy mix
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon seafood seasoning
  • ½ teaspoon sea salt
  • 1 egg, beaten
  • 2 tablespoons sunflower oil (I like Carolina Gold Oils)
  • ½ cup finely diced celery
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced sweet onion
  • 1 cup club soda or seltzer
  • ½ cup cooked lump crabmeat


  • In a medium bowl, mix dry ingredients. In another bowl, stir together remaining ingredients except crab.
  • Combine wet and dry ingredients and stir to blend. Gently fold in crab. Let mixture sit for 10 minutes while the waffle iron heats.
  • Preheat waffle iron on highest setting. Once heated, grease the iron with cooking spray to prevent sticking. 
  • Spoon mixture onto hot iron, spreading into a thin layer with the back of a spoon. Close iron and check at 5 minutes. Cooking times will vary depending on waffle irons. 
  • For softer, cake-like waffles, remove and keep warm in oven when lightly browned (about 5 minutes). For crispier waffles, spread batter thinner and cook longer, until a dark chestnut brown (about 10 minutes).


When making for a crowd, preheat oven and baking pan to 250º. As waffles are done, place on baking pan in warm oven. Waffles can be made ahead of time, frozen, and heated in the oven or toaster oven.


Pickled Seafood Medley

North Carolina flavors — peaches, pickles, and local seafood — get the South American treatment in this Southern twist on ceviche.
Course: Brunch, Main Course, Supper
Cuisine: American, No Cook, North Carolina Goodies, Summer Food
Keyword: ceviche, fish, mahi, north carolina seafood, scallops,, seafood, seafood cocktail, shrimp, snapper, tuna, watermelon rind pickles
Author: Wendy Perry


  • 2 pounds resh fish and shellfish, such as medium cleaned shrimp, bay scallops, squid, and firm fish (such as tuna, snapper, mahimahi, or sea bass), rinsed and cut into ¼-inch cubes
  • ½ cup freshly squeezed lime juice
  • ½ cup pineapple juice
  • ¼ cup pickle juice
  • 2 tablespoons local honey
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon  pickling spice, tied in cheesecloth
  • ½ cup diced watermelon rind pickle
  • ½ cup okra pickle, sliced into ¼-inch rounds
  • 1 medium red onion, thinly sliced
  • 1 large peach, peeled and diced
  • 1 medium jalapeño pepper, seeded and thinly sliced
  • ¼ cup chopped fresh parsley


  • In a nonreactive (glass or stainless steel)bowl, combine lime juice, pineapple juice, pickle juice, honey, salt, pepper, and pickling spices to create a brine.
  • Put fish and seafood into large nonreactive bowl. Pour brine over seafood. Cover and refrigerate for 8-12 hours, until the seafood is firm and opaque. The brine will “cook” the seafood, but if preferred, blanch before adding the brine.
  • About 2 hours before serving, stir in pickles, vegetables, fruit, and parsley. Serve chilled and keep cool.


Always use fresh, clean seafood. Choose fish that’s mild and not too strong-tasting

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