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Rach was inspired to create this recipe after chef Millie Peartree's visit to the show. Millie whipped up a batch of one of her favorite soul food side dishes—her amazing Hush Puppies. "She was talking about all the different things you can add to hush puppies to make them more substantial," explains Rach. "Turn them from a snack into more of a quick or fun meal on, you know, TV night or when you're watching sports or something." So, Rach started with Millie's batter and threw in crabmeat, shrimp and Old Bay seasoning, then gilded the lily by serving the hush puppies on thick slices of iceberg lettuce slathered with horseradish-spiked remoulade sauce. "Come on, now," she says of the result. "YES!"
Pro Tip from Rach: To make the recipe, it's helpful to have an oil thermometer, 2-inch scoop for dropping the batter and a spider or large slotted spoon for removing the hush puppies from the pot.
For the sauce, whisk the ingredients and set aside.
For the hush puppies, heat oil in deep pot to 350°F.
Whisk dry ingredients in a large bowl and make a well in center. Whisk wet ingredients, add to well and combine. Fold in seafood.
Have a wire rack set over a baking sheet ready for draining and fry 5 to 6 hush puppies at a time.
Place iceberg lettuce slabs on plates, top with dressing and set hush puppies in dressing. Sprinkle plates with chopped herbs and pass lemon wedges, hot sauce and extra dressing.