In a heavy bottom sauce pot combine Cholula®, white wine, shallots, lemon juice, black pepper, and bay leaves. Bring to a boil and reduce until thick syrup, should reduce by 3/4.
Reduce heat and whisk in cubed butter a little at a until fully incorporated. Continue until all butter is emulsified.
Strain through a fine-mesh sieve. Hold ambient for service.
Hush Puppies
In a bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
In another bowl, combine the eggs, buttermilk, sour cream, and Cholula®. Gradually combine dry ingredient mixture with wet ingredients.
Gently fold in crab meat, corn, and scallions until evenly distributed. Hold batter refrigerated for service.
Service
Set fryer to 350° F. For each serving, dip a number #30 scoop into water and then into the hush puppy batter. Drop 12 scoops of batter into the frier. Fry until golden brown and cooked through in the center. Drain.
Plate as desired with 1/2 cup Chili Lime Butter Dip. Serve warm.
Chef's Tip!
For a nice twist of color use blue corn meal in the batter.
