CRAB HUSH PUPPIES WITH CURRIED HONEY-MUSTARD SAUCE

Crab Hush Puppies with Curried Honey-Mustard Sauce image

Yield Makes about 30

Number Of Ingredients 9

1/4 cup Creole mustard
1/4 cup honey
1 3/4 teaspoons curry powder
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crab meat, diced
1 cup finely chopped green onions
Vegetable oil, for frying
Special equipment: Deep-fry thermometer

Steps:

Stir the mustard, honey, and 1 1/4 teaspoons curry powder in a small bowl for dipping sauce.
Stir the cornbread mix, clam juice, and remaining 1/2 teaspoon curry powder in a medium bowl. Mix in the crab and 3/4 cup of the onions.
Pour enough oil into a medium saucepan to reach a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 320°F to 330°F. Working in batches, drop the batter into the oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
Sprinkle the hush puppies with the remaining onions. Serve with dipping sauce.