Crawfish Hushpuppies

3.0 from 2 reviews
Crawfish Hushpuppies
Makes about 24
  • 6 slices bacon, chopped
  • ¼ cup minced onion
  • ¼ cup minced celery
  • 1 jalapeño, seeded and minced
  • 8 ounces cooked crawfish tails, chopped
  • 1 cup fresh corn kernels
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Creole seasoning
  • ½ teaspoon baking soda
  • 1¼ cups whole buttermilk
  • 1 large egg
  • Vegetable oil, for frying
  • Creole Rémoulade (recipe follows)
  • Garnish: chopped fresh parsley
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Add onion, celery, and jalapeño to skillet; cook until just tender, about 5 minutes. Spoon into a large bowl. Stir in bacon, crawfish, and corn.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, Creole seasoning, and baking soda. Add buttermilk and egg, whisking until mixture is smooth. Stir in crawfish mixture.
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Fry until golden brown, 3 to 4 minutes per side. Let drain on a wire rack set over paper towels. Serve hot with Creole Rémoulade. Garnish with parsley, if desired.

3.0 from 2 reviews
Creole Rémoulade
Makes about 1¼ cups
  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons Creole mustard
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Creole seasoning
  1. In a small bowl, combine all ingredients.
  2. Cover and refrigerate until ready to serve.

Find even more crawfish favorites in our March/April 2018 issue


  1. I give this a five and I have not made it yet. I can tell just by reading the recipe that I will love it. Have not made remoulade sauce in a long time. My mouth is watering. Can hardly qait to get to the store for ingredients. Just wish I could get fresher crawfish here.

  2. This recipe sound delicious. Lots of prep work before making the batter and two pans of hot grease for deep fat frying is a lot! By following the recipe precisely this time (which is almost never for me!) the batter was far too thin. I had to add a cup or more of corneal and flour to thicken batter this resulting in
    NOT being able to taste crawfish, onions, jalapeños ! DEFINITELY NOT WORTH THE EFFORT!


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