Crab hush puppies with cosmopolitan sauce

By Spencer Watts
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Crab hush puppies:

  • 1 cup (240 milliliters) cornbread mix
  • 1/2 cup (120 milliliters) water
  • 340 grams fresh lump crab meat
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) pepper
  • Canola oil, for frying


  • 1/2 cup (120 milliliters) cranberry chutney
  • Pinch of salt
  • Pinch of black pepper
  • 2 tablespoons (30 milliliters) honey


Crab hush puppies:

  1. In a large bowl, combine cornbread mix, water, salt, pepper and crab meat. Mix blended completely.
  2. Heat frying oil to 375F (190C).
  3. Drop dollops of batter into the oil and fry for three to five minutes, or until golden brown and cooked through.
  4. Remove from the oil and place on a paper towel to drain excess oil.


  1. Blend all ingredients together in a food processor.
  2. Spread cosmopolitan sauce in the bottom of a plate. Serve the crab hush puppies over the sauce. Dust icing sugar and the zest of one lime over the crab hush puppies.


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