crab hush puppies with curried honey-mustard sauce

Diane



Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

Prep: 25 minutes; Total: 25 minutes

Servings: Makes about 30

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)

Preparation
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 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.

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

Nutritional Information
Nutritional analysis per serving (5 hush puppies): Calories (kcal) 329.31; %Calories from Fat 46.8; Fat (g) 17.39; Saturated Fat (g) 1.32; Cholesterol (mg) 41.94; Carbohydrates (g) 30.23; Dietary Fiber (g) 2.52; Total Sugars (g) 13.50; Net Carbs (g) 27.71; Protein (g) 15.22