Place all ingredients in a food processor or mini-chopper; blend until smooth. Set sauce aside.

Using a medium mixing bowl, add cornmeal, flour, baking powder, Old Bay, sugar, onion powder, garlic powder and parsley; stir until well combined.

Add crabmeat, green onions, egg, Worcestershire sauce, lemon juice and beer; stir until well combined. (Note: Start with ½ cup of beer, but add more as needed until batter is moistened.)

Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. Oil should be ~2-3” deep. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready.)

Using two spoons, drop rounded tablespoons of batter into oil. (Tip: Fry these hush puppies in batches of 8-10 to avoid overcrowding pan.)

Fry until golden brown (~3-4 minutes).

Using a metal slotted spoon, remove hush puppies from the oil and let drain on paper towels or brown paper bags.

Salt lightly and then serve with remoulade sauce for dipping.