CRAB HUSH PUPPIES w/HONEY MUSTARD

By BobD

Ingredients

• Yield: Makes about 30
• 1/4 cup Creole mustard
• 1/4 cup honey
• 1 3/4 teaspoons curry powder, divided
• 1 cup just-add-water cornbread mix
• 1/4 cup bottled clam juice
• 12 ounces fresh lump crabmeat, diced
• 1 cup finely chopped green onions, divided
• Vegetable oil (for frying)

Details

Servings 30
Adapted from epicurious.com

Preparation

Step 1

Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.

Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.

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 320F to 330F.

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.

Sprinkle hush puppies with remaining onions. Serve with dipping sauce.