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
Ingredients
2cupshushpuppy mix
½teaspoononion powder
½teaspoongarlic powder
½teaspoonfreshly cracked black pepper
½teaspoon cayenne pepper
½teaspoonseafood seasoning
½teaspoonsea salt
1egg,beaten
2tablespoonssunflower oil(I like Carolina Gold Oils)
½cupfinely diced celery
½cupfinely diced red bell pepper
½cupfinely diced sweet onion
1cupclub soda or seltzer
½cupcooked lump crabmeat
Instructions
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).
Notes
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.