Jalapeno Crab Hushpuppies

Jalapeno Crab Hushpuppies

Jalapeno Crab Hushpuppies are crunchy little bites that combine the classic flavors of crab and cornmeal with a fiery kick from jalapeño peppers. These are perfect for a crawfish boil, a holiday spread of Southern appetizers, or a seafood night at home.

You will love these.

puppies (2)

Sinful, deep fried little things.

They remind me of my childhood days – eating Captain D’s addictive hushpuppies and batter fried fish with tons lemon juice and tarter sauce.

And let’s not forget the malt vinegar. That stuff is like pure crack.

I haven’t had that in years. I think maybe my arteries plead with me anytime I get a craving for it.

But, as sinful as these are, they have crab meat in them – Good for you, right? Oh, aaannnddd jalapenos – technically a vegetable.

See what I do for you; it’s your protein, grain and a veggie serving all wrapped into one little bite.


These are the bomb – they have a tiny bite from the jalapeno, seafoody-ness from the crab and a hint of sharpness from the Parmesan.


I dip them in traditional tarter sauce.

I could drink that stuff.

These would be fantastic with some grilled fish and and a big, fat Greek salad with lots of feta cheese.

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Please excuse my retarded looking, manicure-less hand. I wanted you to see a nice close up. 

God, I need a tan.

And a manicure. Did I already mention that?

Here’s your printable –

Jalapeno Crab Hushpuppies

Jalapeno Crab Hushpuppies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 1 batch cornbread mix (I used White Lilly Cornbread mix - the recipe is on the back of the bag)
  • 2 fresh jalapenos, washed and diced
  • 1 1/2 cups crabmeat, diced
  • 1 cup Parmesan cheese, shredded
  • 5 cups sunflower or peanut oil


  1. Mix cornbread ingredients together in a large mixing bowl.
  2. Combine everything else with the batter thoroughly and refrigerate until ready to fry.
  3. Heat oil a large dutch oven to 350.
  4. Add the batter by a heaping tablespoon at a time, holding it firm with your fingers to keep the ball of cornmeal mix together while you drop it in.
  5. Fry for about 30-45 seconds and toss it with a large spoon so it evenly browns.
  6. Remove to a plate lined with paper towels to drain.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1270Total Fat: 138gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 107gCholesterol: 30mgSodium: 292mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 8g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 8 Comments

  1. DeaconDell

    Gonna make these for my wife as an appetizer to a Butter Poached Lobster w/garlic tomato & pepper sauce over a bed of sauteed baby spinach. She will love ’em I know!

  2. Kim

    Oh my heavens…these little morsels look fantastic! I’m am pinning this to try very soon. Thanks so much for linking to the Weekend Potluck. Can’t wait to see what you bring this week!

  3. Bakin' Bill Johnson

    These look wonderful. I will try the recipe with shrimp since my wife doesn’t like fish.

    1. Dixie Chik

      Thanks Bill – I’m sure shrimp would be amazing!

  4. Denise@BeBetsy

    Your hand only looks partly retarded. 🙂

    Great great yummy post as usual. Did you see our tribute to you on Facebook? I wrote it myself. NO, SH did not help one bit. Love you! Fantastic blog, excellent food, wonderful pictures, nice nice host.

    1. Dixie Chik

      TY – Love you both! Tell Sharon she better freakin’ write her own tribute next time!!


  5. Sara

    Those do look sinful! Anything fried with crab sounds amazing!

    1. Dixie Chik

      Thanks Sara 🙂

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