Picking crabs takes a long time, and when all is said and done, you really don't get THAT much meat, but what you do get sure is good! There's nothing better than Chesapeake Bay Blue crabs, and that's the truth! Pair them with some fluffy balls of fried cornbread with Vidalia Onion and man, oh, man, that's good eatin'! I don't know if you can get some Chesapeake Bay Blue Crabs to pick where you are, but I know you can make these hushpuppies. They were light and fluffy, with a crispy crust and surprisingly easy to make!
|Crabs & hush puppies with all the fixin's!|
2/3 c. yellow cornmeal
1/3 c. all purpose flour
3/4 tsp. salt
1 tsp. baking powder
2 heaping T. minced Vidalia Onion
1 tsp. hot sauce (I used Texas Pete)
1/3 c. milk
2 large eggs
vegetable oil for frying
Mix together your dry ingredients in a large bowl. In a smaller bowl, beat together the eggs, milk, hot sauce and onions. Add the wet ingredients to the dry ones and mix well.
In a large, heavy skillet, heat about 1 to 1 1/2" vegetable oil until hot. The oil is ready when you drip a little bit of the batter in and it starts to sizzle immediately and floats to the surface. Drop the batter by rounded spoonfuls into the hot oil. Don't overcrowd the pan -- keep an inch or two between each hushpuppy.
|Hush Puppies draining on paper towels|
|My dad, with his mom, going off to boot camp at age 17|