Crab pups

Crab pups 1/2 C. finely diced sharp cheddar cheese 6 oz. canned white crab meat, drained 1 C. chopped imitation crab meat 1/4 C. onion, finely chopped 1 tsp. ole bay seasoning 1/2 C. self rising flour 1 large egg, beaten Veg. oil for frying 1/4 - 1/2 C. milk 1 C. cornmeal In a mixing bowl combine the cornmeal and the flour, add in the crab meat, onion, imitation crab, cheese and seasonings. Stir to combine. Add the egg and 1/4 C. milk to start, add a little more milk if needed to form a stiff batter, not loose like cornbread. Heat the oil in a deep fryer to 350 degrees, if you don't have a deep fryer pour 2" of oil in a deep skillet. Using a small ice cream scoop, scoop the batter and carefully lower into the hot oil, working in batches. Once they start to float and brown, roll them around in the oil to brown all sides. Fry them for 5-7 minutes or until golden brown and cooked through. Test one for doneness, mine took about 6 minutes. Drain on a paper sack or paper towel lined plate. Serve with ketchup or cocktail sauce.