Spicy Crawfish Hush Puppies with Creole Dipping Sauce 
Golden, crispy, and packed with bold Louisiana flavors—these hush puppies are the ultimate Southern bite. And that zesty Creole sauce? It’s a game-changer.
INGREDIENTS
Hush Puppies:
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ cup buttermilk
1 egg, beaten
1 tablespoon hot sauce
½ cup cooked crawfish tails, chopped
¼ cup green onions, chopped
½ cup shredded cheddar cheese
Vegetable oil, for frying
Creole Dipping Sauce:
½ cup mayonnaise
1 tablespoon Creole mustard
1 teaspoon hot sauce
1 teaspoon smoked paprika
1 clove garlic, minced
1 teaspoon lemon juice
INSTRUCTIONS
In a bowl, mix cornmeal, flour, baking powder, salt, smoked paprika, cayenne, and garlic powder.
In another bowl, whisk buttermilk, egg, and hot sauce. Stir into the dry ingredients.
Fold in crawfish, green onions, and cheese. If too thick, add a little more buttermilk.
Heat 2 inches of oil in a deep skillet to 350°F.
Drop spoonfuls of batter into the hot oil. Fry for 2–3 minutes per side until golden.
Drain on paper towels.
Mix all sauce ingredients in a small bowl. Adjust spice to taste.
Serve warm with dipping sauce and enjoy!
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Calories: 260 per serving | Servings: 4
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