Crawfish Hush Puppies

Prep Time

20 minutes

Cook Time

3 minutes


4-6 people

Small, savory and deep fried! Chef Cory Bahr’s Crawfish Hush Puppies are the perfect appetizer or side dish. You can make them from scratch, or use Tony’s Crispy Creole Hush Puppy Mix for even more flavor!

Crawfish Hush Puppies

Kitchen Tip : Crawfish Hush Puppies


  • 1 Pound Louisiana Crawfish

  • 2 Eggs, Lightly Beaten

  • 1 Cup Sour Cream

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 1/2 Cup Chopped Green Onions

  • 1 Jalapeño, Chopped

  • 2 Ears Corn, Grilled Optional

  • 1 Tablespoon Baking Powder

  • 1/2 Cup All-Purpose Flour

  • 1 Cup Finely Ground Corn Mill

  • (Optional – Tony’s Crispy Creole Hush Puppy Mix, Used in Place of Baking Powder, Flour and Corn Mill)

  • Clear


  1. Mix crawfish, eggs and sour cream.
  2. Add in Tony’s Original Creole Seasoning, chopped green onion, chopped jalapeño and corn. Fold together.
  3. Add baking powder, all-purpose flour and corn mill. Fold together. (Or use Tony’s Crispy Creole Hush Puppy Mix.)
  4. Set aside to hydrate for 10 minutes.
  5. Fry 1 tablespoon portions of hush puppy mix in a 350°F fryer for 3 minutes. Remove from oil once golden brown.
  6. Sprinkle on more Tony’s Original Creole Seasoning to taste and serve.

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