Crab and Artichoke Hushpuppies
Crab and artichoke hushpuppies with spinach and goat cheese dipping sauce.
Ingredients
Hushpuppies
- 2 ups all purpose flour
- 1 tbsp baking powder
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1 tsp old bay
- 1/3 cup cornmeal
- 1 cup milk
- 3 eggs
- 1 cup artichokes chopped
- 1/4 lb crab meat claw or lump
- 1/4 cup scallions
Spinach and Goat Cheese Dipping Sauce
- 1/2 gallon milk
- 1/3 lb butter
- 1 1/3 lb flour
- 1/2 white onion
- 1 bay leaf
- 2 cloves
- 3 sprigs thyme
- 12 oz goat cheese
- 1 cup sour cream
- 1 cup spinach chopped
Instructions
Hushpuppies
- Combine all dry ingredients in a medium bowl.
- Combine all wet ingredients.
- Combine both together until the mixture is moist, it will still be a little lumpy.
- Heat approx. 2 inches of oil in a pot (or use a fryer; for a healthier option use less liquid and use an air fryer) to 350 degrees.
- Spoon about a tablespoon of batter into hot oil and repeat until oil is half full with hush puppies.
- Cook each batch for 3 to 4 minutes or until golden brown.
- Remove and drain on a paper towel.
- Season with salt and serve with dipping sauce.
Spinach and Goat Cheese Dipping Sauce
- Cut onion in half and peel.
- Stick bay leaf to onion with cloves.
- Place milk in a pot over low heat and add thyme sprigs and onion.
- At the same time as the milk is simmering create a roux by melting butter and combining it with the flour until a paste forms.
- Once milk comes to a simmer, remove the onion and thyme.
- Immediately incorporate roux into the milk mixture a little at a time to reduce lumps, mix constantly using a whisk.
- While the milk mixture continues to simmer add the goat cheese and sour cream and let cook for an additional 15 minutes. Season with salt and pepper to taste.
- Remove from heat and strain through a fine mesh sieve into a bowl to catch any lumps. Then add chopped spinach to the sauce.
- Place sauce in serving dish and serve warm alongside hushpuppies.