Crab and Shrimp Hush Puppies with Tangy Remoulade

INGREDIENTS

For the Sauce:

• 1 cup sour cream or Greek yogurt
• 3 tablespoons grainy Dijon mustard
• 2 tablespoons cayenne pepper sauce
• 2 tablespoons horseradish
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 3 tablespoons capers, chopped
• 1 large clove garlic, grated
• 2 teaspoons paprika
• Salt and pepper

For the Hush Puppies with Crab and Shrimp:

• 1 quart frying/neutral oil
• 1 cup cornmeal
• ¼ cup AP flour
• 2 tablespoons sugar
• 1 ½ tablespoons Old Bay seasoning
• 1 ½ teaspoons baking powder
• 1 egg
• 2 tablespoons melted butter
• ½ cup buttermilk
• 1 small white onion, grated (about ¼ cup)
• 8 ounces lump crab, pat dry and crumble to check for bits of shell or tendon
• 1/8 pound cooked medium shrimp, remove tails and chop

To Serve:

• 4 slabs of iceberg lettuce from 1 head
• ¼ cup finely chopped herbs, such as parsley, chives and dill
• Lemon wedges
• Hot sauce

DIRECTIONS

1. For the sauce, whisk the ingredients and set aside.  
2. For the hush puppies, heat oil in deep pot to 350°F. 
3. Whisk dry ingredients in a large bowl and make a well in center.  Whisk wet ingredients, add to well and combine. Fold in seafood.   
4. Have a wire rack set over a baking sheet ready for draining and fry 5 to 6 hush puppies at a time. 
5. Place iceberg lettuce slabs on plates, top with dressing and set hush puppies in dressing. Sprinkle plates with chopped herbs and pass lemon wedges, hot sauce and extra dressing.