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Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the
top, to 350F. In a medium bowl whisk together the flour,
cornmeal, baking powder, salt, and sugar until well combined. In a
separate bowl whisk together the buttermilk, egg, butter, and
cream cheese until well mixed. Add the wet ingredients to the dry
and mix until most of the flour mixture is moistened. Add the
crab, shredded cheese, jalapeno, and garlic and mix until well
combined. Scoop the mixture by the rounded tablespoon into the
hot oil. Cook, turning occasionally, until the hushpuppies are
golden brown all over, about 4 minutes. Drain on a wire rack and
cool slightly. Serve warm.
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