Lobster Lollipops with Old Bay Crema and Crab Hushpuppies with Remoulade Sauce

If you are a seafood lover, then these two recipes are for you! As a North Carolina girl who is living in a Maryland world, I combined my two favorite dishes from each state and made crab hushpuppies. I love a good hushpuppy and I eat them often with fried fish and of course with Eastern NC chopped BBQ. I never thought of adding lump crab meat until last week. I have to say that the addition of the crab meat and beer takes hushpuppies to the next level. I posted a tip on how to get a perfectly round hushpuppy on my Tik Tok last week and they went viral. If you haven't seen that tip, I make sure you are following me on Tik Tok.

Ingredients for the Fried Lobster Lollipops

4 lobster tails

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking soda

1/2 tsp baking powder

1 tbsp of Old Bay

2 tsp of Chilau’s garlic pepper seasoning

1 tsp smoked paprika

Salt to taste

1 beer

Remove lobster using kitchen scissors. Clean the lobster tails and then pat dry.

In a small bowl, combine flour, cornstarch, baking powder, baking soda, garlic pepper seasoning, paprika, and Old Bay. Slowly pour in the beer until the mixture resembles a thick pancake batter. * Don’t pour in the beer all at once. Use just enough so your batter looks like semi-thick pancake batter.*

Heat oil in a deep fryer to 350 degrees.

If your lobster tails are not pre-cut, skewer the lobster before frying. If they are pre-cut, you can add the skewer after. Submerge the lobster tails in the batter covering completely. Fry until golden brown and place on wire rack to cool.

Serve drizzled with Old Bay crema and garnish with finely chopped parsley 🌿

Old Bay Crema

1/3 cup of sour cream

1/3 cup of mayonnaise, I only use

2 garlic cloves, minced

1/2 of a fresh lemon, juiced

2 tablespoons of Old Bay seasoning

Combine all ingredients in a small bowl and whisk well. Set aside.

Ingredients for Crab Hushpuppies

1 cup of self rising white cornmeal 1/2 cup of all-purpose flour 1 tablespoon of sugar

1/2 teaspoon of salt

1/2 teaspoon of Cajun seasoning 1 small onion, grated 1/4 teaspoon of baking powder 1/4 teaspoon of baking soda 1/2 cup finely diced red bell peppers 1 green onion, finely chopped 1 large egg, lightly beaten 1/4 cup of buttermilk 1/2 cup of beer 8 oz of lump crab meat Oil for frying

In a large bowl, stir together cornmeal, flour, sugar, salt, cajun seasoning, grated onion, baking powder, baking soda, red pepper and green onions.

Add beaten egg, buttermilk, and beer and stir to mix.

Gently mix in crab meat and let the mixture sit for 15 minutes.

Heat oil to 350 degrees and drop Carter by the tablespoonful into hot oil.

Fry for 2 to 3 minutes. Remove to a paper towel-lined plate. Serve with remoulade sauce.

Remoulade Sauce

2/3 cup of mayo

1 Tablespoon of Dijon mustard

1 Tablespoon of lemon juice

1 Tablespoon of Dill pickle relish

1/2 teaspoon of paprika

1 teaspoon of hot sauce

Salt & pepper to taste

Combine in a small bowl and whisk well until smooth.