Spicy Corn and Crab Puffs

• Peanut or vegetable oil, for frying
• 3/4 cup buttermilk
• 2 eggs
• 1 (8 -ounce) box self-rising corn muffin mix
• 1 pound lump or backfin crabmeat, well drained and picked clean of shells
• 1 cup frozen corn kernels, thawed and drained
• 5 green onions, white and light green parts, trimmed and chopped
• 2 1/2 teaspoons hot sauce (recommended: Paula Deen's Hot Sauce)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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.
3. Stir in the corn muffin mix.
4. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper.
5. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.
6. 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.
7. Transfer to a paper towel-lined plate to drain.
8. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired.
9. Serve immediately.

peanut, buttermilk, eggs, lump, corn kernels, green onions, hot sauce, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/paula-deen/spicy-corn-and-crab-puffs-recipe.html (may not work)