Serves 30
25 min
Crab Hush Puppies With Curried Honey-Mustard Sauce
Recipe GLPR67150d47d1cbf6
Golden-fried hush puppies bursting with tender lump crabmeat and green onions, finished with a fragrant curry powder accent and served alongside a silky curried honey-mustard dipping sauce. A sophisticated Creole-inspired appetizer that combines seafood elegance with comforting fried goodness.
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Ingredients
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
Directions
In a small bowl, whisk together the Creole mustard, honey, and 1 1/4 teaspoons of curry powder until fully combined. Set the dipping sauce aside.
In a medium bowl, stir together the cornbread mix, clam juice, and remaining 1/2 teaspoon curry powder until just blended. Gently fold in the diced crabmeat and 3/4 cup of the chopped green onions until evenly distributed throughout the batter.
Pour vegetable oil into a medium saucepan to 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 until it reaches 320°F to 330°F, about 5 minutes.
Working in batches to avoid crowding, carefully drop heaping teaspoonfuls of the crab batter into the hot oil. Fry for 1 to 1 1/2 minutes until the hush puppies turn golden brown and are cooked through. Use a slotted spoon to transfer the fried hush puppies to a paper towel-lined plate to drain excess oil.
Transfer the drained hush puppies to a serving platter and sprinkle with the remaining 1/4 cup chopped green onions. Serve immediately with the curried honey-mustard sauce on the side for dipping.
