Spicy Corn and Crab Puffs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup buttermilk 
• 1 cup corn kernels frozen thawed drained
• 8 ounce self-rising corn muffin mix 
• 1 pound backfin crabmeat drained well
• 2  eggs 
• 5  green onions light trimmed chopped
• 2.5 teaspoons hot sauce (recommended: Paula Deen's Hot Sauce)
• 1 teaspoon salt 
• 42 servings vegetable oil for frying

Equipment

• bowl
• paper towels
• whisk
• pot

Directions

1. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
2. In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.
3. Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes.
4. Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired.
5. Serve immediately.