There is nothing dainty about the flavor of this little treat. Crispy hush puppies, hollowed out slightly and filled with a cool and creamy crab salad.
1 package frozen hush puppies (I use Savannah Classics original recipe)
8 ounces jumbo lump crab meat, picked over for shell fragments
2 tablespoons mayonnaise
1 teaspoon coarse grain Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
salt and pepper to taste
fresh parsley leaves for garnish
Prepare hush puppies according to directions on package. Let cool slightly then cut top 1/3 off of each hush puppy and remove some of the interior to make room for a nice portion of crab meat. You may also want to take a tiny sliver from the bottom of each hush puppy so that the finished product will stay level on a serving tray instead of rolling about.
In a small bowl, stir together mayonnaise, mustard, lemon juice and horseradish. Gently stir in crab until it is well coated then taste and add salt and pepper to taste.
To serve, fill hush puppies with crab salad and top each with a fresh parsley leaf.