Crawfish Hushpuppy

Name: Crawfish Hushpuppy with Cajun Remoulade Sauce
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 1 cup cornmeal; 1 cup flour; 1/4 cup sugar; 1/2 tsp baking soda; 1 tsp salt; 1/2 green onions (chopped); 2 cups chopped crawfish; 1 cup raw fresh corn kernels; 1 egg; 1 tsp cayenne; 1/4 cup celery (chopped); 1 cup shishito peppers (roasted; and chopped); 1 1/2 cup buttermilk; Chives for garnish; 1 cup cashews (soaked overnight); 1 tsp lemon juice; 1 tsp white wine vinegar; 1/4 tsp djion mustard; 1/4 cup water; 1/2 tsp salt; 1 cup mayo (or substitute with; vegan mayo); 2 Tbsp lemon juice; 2 Tbsp sweet pickle relish; 1 Tbsp paprika; 1 Tbsp B Cellars Spice Blend #10; 1/4 cup dijon mustard; 1/2 tsp cayenne

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.

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Ingredients

HUSHPUPPIES
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp baking soda
1 tsp salt
1/2 green onions (chopped)
2 cups chopped crawfish
1 cup raw fresh corn kernels
1 egg
1 tsp cayenne
1/4 cup celery (chopped)
1 cup shishito peppers (roasted
and chopped)
1 1/2 cups buttermilk
Chives for garnish
VEGAN MAYO
1 cup cashews (soaked overnight)
1 tsp lemon juice
1 tsp white wine vinegar
1/4 tsp djion mustard
1/4 cup water
1/2 tsp salt
CAJUN REMOULADE
1 cup mayo (or substitute with
vegan mayo)
2 Tbsp lemon juice
2 Tbsp sweet pickle relish
1 Tbsp paprika
1 Tbsp B Cellars Spice Blend #10
1/4 cup dijon mustard
1/2 tsp 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.