Spicy Corn and Crab puffs

In a deep fryer or heavy pot, heat enough oil to come halfway up the sides of the pot, to 350.

In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn, green onions, hot sauce, S&P.

Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for a golden brown color, about 2-3 minutes.

Transfer to a paper towel lined plate to drain. Arrange on a serving platter and season with additional S&P, and hot sauce. Serve immediately!