Crab Hush Puppies with Tartar Sauce Recipe

Directions:

1. Make tartar sauce: Stir together all ingredients and season with salt and pepper.
2. Make hush puppies: Preheat oven to 200°F.
3. Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
4. Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
5. Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
6. Serve hush puppies with tartar sauce.
7. What to drink: Schloss Saarstein 1st Growth Riesling Kabinett '08
8. Cooks' Notes: •Tartar sauce can be made 2 days ahead and chilled. •Hush puppies can be fried 5 hours ahead and chilled (covered once cool). Reheat in 1 layer on a baking sheet in a 450°F oven, about 10 minutes.