Seaside Hushpuppies

Ingredients

• 1
  
  cup white cornmeal
  
• 1/2
  
  cup all purpose flour
  
• 2.5
  
  teaspoons baking powder
  
• 1/4
  
  teaspoon cayenne powder
  
• 2
  
  teaspoons Old Bay
  
• 8
  
  ounces lump crabmeat, picked over for shells.
  
• Half
  
  one large red onion, finely chopped
  
• Half
  
  one red bell pepper, finely chopped
  
• 1
  
  cup beer or buttermilk
  
• 
  
  peanut oil
  
• 
  
  Maldon or other flaky salt
  

Directions

1. In a large bowl, mix cornmeal, flour, baking powder, salt, and spices until well combined.
2. Add remaining ingredients and stir minimally – ten times or so, just to bring it together. Lumpy batter is the goal here! Let the batter rest for thirty minutes.
3. Using two spoons, scoop about a tablespoon of batter into the hot oil in batches of six. Don’t let them get too big as this will prevent the center from fully cooking.
4. Let cook about two minutes, turn, and cook another minute. Remove with a slotted spoon and set to drain on newsprint or brown paper bags, immediately sprinkling with flaky sea salt. Let rest so the centers fully set and you don’t burn your mouth. Ten minutes is an admirable goal.