Crab Pups

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Crab Pups

6 oz. canned white crab meat, drained
1 C. cornmeal
1/2 C. self rising flour
1/4 C. onion, finely chopped
1 C. chopped imitation crab meat
1/2 C. finely diced sharp cheddar cheese
1 tsp. ole bay seasoning
1 large egg, beaten
1/4 - 1/2 C. milk
Veg. oil for frying
In a mixing bowl combine the cornmeal and the flour, add in the crab meat, onion, imitation crab, cheese and seasonings. Stir to combine. Add the egg and 1/4 C. milk to start, add a little more milk if needed to form a stiff batter, not loose like cornbread. Heat the oil in a deep fryer to 350 degrees, if you don't have a deep fryer pour 2" of oil in a deep skillet. Using a small ice cream scoop, scoop the batter and carefully lower into the hot oil, working in batches. Once they start to float and brown, roll them around in the oil to brown all sides. Fry them for 5-7 minutes or until golden brown and cooked through. Test one for doneness, cook about 6 minutes. Drain on a paper sack or paper towel lined plate.
Serve with ketchup or cocktail sauce.
Courtesy of Janet's Appalachian kitchen

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