Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1 teaspoon garlic powder
• 1 1/2 cups buttermilk
• 1 large egg
• 8 ounces jumbo lump crab
• 3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
• Canola oil, for frying
• Sea salt, for sprinkling
• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Reserved dark green parts of 3 scallions, chopped
• 1/2 jalapeno, seeds and membrane removed, chopped

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a deep-frying thermometer and a 1-inch ice cream scoop
3. For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
4. For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
5. Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.