Crab Hush Puppies With Curried Honey-Mustard Sauce

Ingredients for Crab Hush Puppies With Curried Honey-Mustard Sauce

• 60ml Creole mustard

• 60ml honey

• 1 3/4 teaspoons curry powder, divided

• 240ml just-add-water cornbread mix

• 60ml bottled clam juice

• 350g fresh lump crabmeat, diced

• 160g finely chopped spring onions, divided

• Vegetable oil (for frying)

How to make Crab Hush Puppies With Curried Honey-Mustard Sauce

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

Stir cornbread mix, clam juice, and 1/2 teaspoons curry powder in medium bowl. Mix in crabmeat and 180ml 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 160°C to 166°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.