Crab Hush Puppies with Curried Honey-Mustard Sauce

Ingredients

• 0.3 cup bottled clam juice 
• 1 cup just-add-water cornbread mix 
• 0.3 cup dijon mustard 
• 1.8 teaspoons curry powder divided
• 1 cup spring onion divided finely chopped
• 0.3 cup honey 
• 12 ounces lump crab meat fresh diced
• 30 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• kitchen thermometer

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. 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.
5. Transfer to paper towels to drain.
6. Sprinkle hush puppies with remaining onions.
7. Serve with dipping sauce.
8. 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
9. Bon Appétit