Crab Hush Puppies With Curried Honey-Mustard Sauce
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce
2
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl
3
Mix in crabmeat and 3/4 cup onions
4
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches
5
Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F
6
Working in batches, drop batter into oil by heaping teaspoonfuls
7
Fry until golden and cooked through, 1 to 1 1/2 minutes
8
Transfer to paper towels to drain
9
Sprinkle hush puppies with remaining onions
10
Serve with dipping sauce
11
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce
12
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl
13
Mix in crabmeat and 3/4 cup onions
14
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches
15
Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F
16
Working in batches, drop batter into oil by heaping teaspoonfuls
17
Fry until golden and cooked through, 1 to 1 1/2 minutes
18
Transfer to paper towels to drain
19
Sprinkle hush puppies with remaining onions
20
Serve with dipping sauce