Crab Hush Puppies with Honey-Mustard Sauce
1/4 cup Creole mustard
1/4 cup honey
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crab meat, diced
1 cup finely chopped green onions, divided
Vegetable oil for frying
Stir mustard and honey in small bowl for dipping sauce.
Stir cornbread mix and clam juice in medium bowl. Mix in crab meat and
3/4 cup onion.
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 320F degrees to 330F degrees. 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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment