Ingredients:
For the remoulade:

• 1 cup mayonnaise
• 2 tbsp Fischer & Wieser Sweet, Sour, & Smokey Mustard
• 1 tbsp bread-and-butter pickle juice
• 2 tsp sweet paprika
• 1 tsp Tabanero Hot Sauce  or Tabanero Extra Hot Sauce
• 1clove of Catch a Fire Cajun Garlic, minced

For the crab hush puppies:

• 1 cup all-purpose flour
• 1/4 cup fine grind cornmeal
• 1 tsp baking powder
• 1 tsp sugar
• 1/2 tsp kosher salt
• 2 green onions, minced
• 2 tbsp very finely chopped red bell pepper
• 2 tsp finely chopped fresh flat-leaf parsley leaves
• 2 tsp finely chopped fresh cilantro leaves
• 1 large egg, beaten
• 3/4 cup pilsner-style beer
• 1/2 lb fresh lump crabmeat, picked
• Vegetable oil

Instructions:

• To make the remoulade: Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld
• To make the crab hush puppies: In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.
• In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt
• In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)
• Drain the hushpuppies on paper towels, then serve at once with remoulade.