Ingredients
6 cups rice bran oil, for frying
1 cup yellow self-rising cornmeal
1 cup all purpose flour
2 tsp sugar
1 tsp Old Bay seasoning
2 tsp SIDS SALT & PEPPER
½ tsp baking powder
½ tsp baking soda
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne pepper
2 eggs
1 cup whole buttermilk
¼ cup orange bell pepper, small dice
¾ cup spring onions, finely chopped
1½ cups lump crab meat or surimi
Directions
In a heavy bottomed saucepan or Dutch oven, heat 10-15 cm of oil to 175°C.
In a medium-size mixing bowl, combine the cornmeal, flour, sugar, Old Bay seasoning, SIDS SALT & PEPPER, baking powder, baking soda, onion powder, garlic powder, and cayenne.
In a separate bowl, whisk together the eggs and buttermilk. Gradually add the wet to the dry, mixing just until moistened.
Fold in the bell pepper, spring onions, and crabmeat by hand.
Drop carefully into the hot oil using a teaspoon or, my tool of choice, an ice cream scoop. Fry in batches until golden, turning as needed. (about 5 minutes total)
Use a slotted spoon to remove from the oil to a paper towel lined sheet pan.
Serve hot with tarter sauce, or a spicy remoulade for dipping.
