1 cup yellow self-rising cornmeal
1 cup all purpose flour
2 tsp sugar
1 tsp old bay seasoning
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne
2 large eggs
1 cup whole buttermilk
1/4 cup red bell pepper small dice
3/4 cup green onions finely chopped
1 1/2 cups lump crab meat
In a heavy bottomed saucepan or dutch oven, heat 4-5" of vegetable oil to 350°F. In a bowl, combine the cornmeal, flour, sugar, old bay seasoning, salt, 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 red bell pepper, green onions, and crabmeat by hand. Drop carefully into the hot oil using a teaspoon or, my tool of choice, a 2 oz ice cream scoop. Fry in batches until golden turning as needed. [around 5 minutes] Drain on paper towels or parchment paper. Serve hot with tarter sauce, or a spicy remoulade for dipping.
Recipe Note - When using plain yellow cornmeal, increase the baking powder to 1 tsp.