Crab Hush Puppies With Curried Honey-Mustard Sauce
Crispy, golden hush puppies made with fresh lump crabmeat and green onions, served with a flavorful curried honey-mustard dipping sauce. These savory bites combine the sweetness of crab with the warmth of curry spices.
Ingredients
- •¼ cup Creole mustard
- •¼ cup honey
- •1¾ teaspoons curry powder
- •1 cup just-add-water cornbread mix
- •¼ cup bottled clam juice
- •12 ounces fresh lump crabmeat
- •1 cup green onions
- •2 cups vegetable oil
Cooking Instructions
- 1.
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
3 min
- 2.
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
5 min
- 3.
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
20 min
- 4.
Sprinkle hush puppies with remaining onions. Serve with dipping sauce.
2 min
