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Nalley Pickles

Seafood Hush Puppies

Share this RecipePrintSeafood Hush Puppies
Nalley Pickles

Both the hush puppies and the tartar sauce are enhanced in this recipe to give you the ultimate in taste!

1 3/4 cups Cornmeal, fine
1/2 cup All-purpose flour
2 tsp Baking powder
1 tsp Salt
2 each Eggs, beaten
3/4 cup Milk, whole
1/3 cup Lump crabmeat, drained
1/3 cup Cooked shrimp, finely chopped
1/3 cup Yellow onion, peeled, finely chopped
1/4 cup Nalley® Chunky Dill Relish

1/2 cup      Nalley® Chunky Dill Relish
3 Tbs         Mayonnaise
3 tsp          Ketchup   


Preheat deep fryer to 375°F.

In a large bowl, combine cornmeal, flour, baking powder and salt. 

In another bowl, whisk together eggs and milk.  Stir into cornmeal mixture to form batter.  Combine crabmeat, shrimp, onion and Nalley® Chunky Dill Relish.  Mix into batter.

Drop rounded tablespoons of batter into 375°F deep fryer.  Cook for 5 minutes or until golden brown.  Drain on paper towels.  Serve with Tartar Sauce.

In a small bowl, combine the Nalley® Chunky Dill Relish, mayonnaise and ketchup.  Cover and refrigerate until serving.


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