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Crab Hush Puppies with Curried Honey-Mustard Sauce

Crab Hush Puppies with Curried Honey-Mustard Sauce


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Ingredients

  • 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)

Recipe 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.

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

Recipe by Bon Appétit Test Kitchen

Nutritional Content

Makes about 30 One serving (5 hush puppies) contains the following: 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) 15.22Reviews Section

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Crab Hush Puppies with Curried Honey-Mustard Sauce - Recipes

Alton Brown, "Good Eats" on the Food Network . . . his was about pocket pies and toaster pastries tonight. As a single woman who loves to cook, this is a perfect recipe for me.

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An excellent episode . . . sorry, but I usually don't like his shows, his personality is way too corny for me, but if you have Food Network on demand and this idea of pocket pies sounds good to you, look it up and watch it.

In the meantime, here are the recipes from this episode . . .

Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.

Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.

Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.

Dock pies that are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:
4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:
2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.


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