Crawfish Hushpuppy

with Cajun Remoulade Sauce

Crawfish Hushpuppy with Cajun Remoulade Sauce

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Appetizers
Servings

12

servings
Prep time

20

minutes
Cooking time

4

minutes
Soaking Time

8

minutes

Chef Derick Kuntz loves this appetizer with B Cellars Chardonnay or Sauvignon Blanc. The bright acid in these wines helps to cut through the richness of this fried southern favorite.

Cook Mode

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Ingredients

  • HUSHPUPPIES
  • 1 cup 1 cornmeal

  • 1 cup 1 flour

  • 1/4 cup 1/4 sugar

  • 1/2 tsp 1/2 baking soda

  • 1 tsp 1 salt

  • 1/2 1/2 green onions (chopped)

  • 2 cups 2 chopped crawfish

  • 1 cup 1 raw fresh corn kernels

  • 1 1 egg

  • 1 tsp 1 cayenne

  • 1/4 cup 1/4 celery (chopped)

  • 1 cup 1 shishito peppers (roasted

  • and chopped)

  • 1 1/2 cup 1 1/2 buttermilk

  • Chives for garnish

  • VEGAN MAYO
  • 1 cup 1 cashews (soaked overnight)

  • 1 tsp 1 lemon juice

  • 1 tsp 1 white wine vinegar

  • 1/4 tsp 1/4 djion mustard

  • 1/4 cup 1/4 water

  • 1/2 tsp 1/2 salt

  • CAJUN REMOULADE
  • 1 cup 1 mayo (or substitute with

  • vegan mayo)

  • 2 Tbsp 2 lemon juice

  • 2 Tbsp 2 sweet pickle relish

  • 1 Tbsp 1 paprika

  • 1 Tbsp 1 B Cellars Spice Blend #10

  • 1/4 cup 1/4 dijon mustard

  • 1/2 tsp 1/2 cayenne

Directions

  • VEGAN MAYO
  • Soak cashews in water overnight.
  • After soaking, drain using a strainer.
  • Place all ingredients in a blender.
  • Puree until smooth.
  • CAJUN REMOULADE
  • Put vegan mayo (or regular mayo) into a mixing bowl.
  • Add all other ingredients and mix until fully incorporated.
  • HUSHPUPPIES
  • In a large mixing bowl, mix all dry ingredients together.
  • In a separate bowl, mix all wet ingredients together.
  • Slowly incorporate the wet ingredients into the dry ingredients using a stand mixer or whisk.
  • Mix until fully incorporated.
  • Heat frying oil to 350°.
  • Drop a large table spoon of batter into fryer.
  • Fry for 3-4 minutes or until golden brown.
  • Let cool and sprinkle with salt.
  • Top with Cajun Remoulade and garnish with chopped chives.

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Pairing Suggestions

Chef Derick Kuntz loves this appetizer with B Cellars Chardonnay or Sauvignon Blanc. The bright acid in these wines helps to cut through the richness of this fried southern favorite.

Chardonnay
Sauvignon Blanc

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