These are a slightly fancier version of the hush puppies that I made a few months back, you can get the recipe here – http://colonialcravings.wordpress.com/2014/05/09/baked-hush-puppies/. However, this recipe bears slightly more of a resemblance to cornbread, but I don’t think that’s bad thing.
Crab is a big deal here in Maryland. A really big deal. And rightly so, it’s yummy. I think that this recipe makes good use of the lump crab meat that is so popular here. It’s not cheap so it’s good to be able to make a little go a long way without detracting from it’s quality. I’ve also used Old Bay seasoning in these, which is another local staple (I encourage all of the people who visit me to take some home!) The honey butter works really well with the sweetness of both the crab and the sweetcorn and the thyme stops it from straying into that strange sweet with savoury territory.
makes about 20
75g self raising flour
65g cornmeal or semolina
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp honey
2 tbsp olive oil
60g sweetcorn (canned or frozen is fine)
1/2 tsp Old Bay seasoning (which you’ll probably have if you’ve ever visited me) or salt, pepper and paprika to taste
125g lump crabmeat
25g room temp butter
1/2 tsp honey
chopped fresh thyme
Pre-heat the oven to 220°c and lightly oil your cake-pop pan.
Very briefly pulse the sweetcorn in a food processor, you don’t want it to be too much like purée. Add the oil, buttermilk, honey and egg and quickly pulse it again.
Sift together the flour, baking powder, bicarbonate of soda and seasoning. Whisk the cornmeal into this. Add the wet ingredients and stir util just combined. Add in the crab meat, try not to break it up too much and fold it into the mixture.
Spoon this into the lower half of the prepared tin, you can fill up each of the little cavities. Clamp on the lid, place the whole thing on baking sheet and bake for 16 minutes.
Once the hush puppies are cooked you need to get them out of the tin and onto a wire cooling rack as quickly as possible (without burning your fingers!). This stops the steam from making them go all soggy.
To make the butter to go with them simply cream the three ingredients together, push into moulds and pop it in the freezer to firm up, it only takes 15-20 minutes.
Serve the butter with the warm hush puppies so that is melts into the fluffy interiors of them. Yummy!