Spicy Corn & Crab Puffs - Blast from the Past

Bobby and Paula are getting a feel for Fall by cookin’ up some Spicy Corn & Crab Puffs that are both delicious and fun for your taste buds! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients Peanut or vegetable oil, for frying 3/4 cup buttermilk 2 eggs 1 (8 -ounce) box self-rising corn muffin mix 1 pound lump or backfin crabmeat, well-drained and picked clean of shells 1 cup frozen corn kernels, thawed and drained 5 green onions, white and light green parts, trimmed and chopped 2 1/2 teaspoons hot sauce (recommended: Paula Deen's Hot Sauce) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation 1.) In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. 2.) In a medium bowl, whisk together the buttermilk and eggs. 3.) Stir in the corn muffin mix. 4.) Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken. 5.) Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes. 6.) Transfer to a paper towel-lined plate to drain. 7.) Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired. 8.) Serve immediately. Recipe courtesy of http://pauladeen.com