3 cups White Lily buttermilk cornmeal mix
1 cup White Lily self-rising flour
1 teaspoon baking soda
2 teaspoons kosher salt
4 teaspoons freshly ground black pepper
1 cup chopped scallions
2½ cups buttermilk
1 pound lump crab-meat
1 large egg, lightly beaten
Tartar sauce for dipping
Fill a deep-sided cast-iron skillet or Dutch oven with 1 inch of oil. Place over medium-high heat, and bring the oil to 375 degrees. Monitor and keep the temperature between 350 and 375 degrees while you are frying.
In a large bowl, whisk all the ingredients together. Working in batches, drop a tablespoons into the oil and fry until golden and crisp, usually 3 to 4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Serve with a bowl of tartar sauce for dipping