Name: Crab Hush Puppies with Tartar Sauce
Cook time: 50 min
Total time: 50 min
Yield: Makes about 40 hors d'oeuvres
Ingredients: 1 cup mayonnaise; 1/4 cup finely chopped sweet pickles; 1/4 cup chopped flat-leaf parsley; 1 1/2 tablespoons chopped drained capers; 2 teaspoons grainy mustard; 1 teaspoon grated lemon zest; 2 teaspoon fresh lemon juice; 1 teaspoon Worcestershire sauce; About 6 cups vegetable oil for frying; 1 garlic clove; 2 large eggs; 1 cup plus 2 tablespoon well-shaken buttermilk (not powdered); 3 scallions, finely chopped; 1 cup cornmeal (preferably stone-ground); 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 cup jumbo lump crabmeat (about 7 ounces), picked over; Equipment: a deep-fat thermometer

Folding sweet jumbo lump crabmeat and chopped scallions into the classic batter of cornmeal and buttermilk dresses up these pups for a party. They're crisp, fluffy, and, truth be told, dangerously easy to eat, especially after a dip in a lemony homemade tartar sauce speckled with parsley, sweet pickles, and capers. For information about crabmeat.

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.

Recipe notes

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