If you believe that frying makes everything taste better, get the oil ready, because after popping one of these hush puppies into your mouth, you’ll quickly need countless more. Creole mustard, a Louisiana specialty, may not be readily available at your local market, but you can substitute whole-grain Dijon mustard. Having a deep-fry thermometer will make the frying process easier, as oil that’s not hot enough will lead to greasy and soggy fritters. And to keep the oil temperature from dropping too much, cook the hush puppies in small batches as directed.

　　

Ingredients

Makes about 30

　　1/4 cup Creole mustard

　　1/4 cup honey

　　1 3/4 teaspoons curry powder

　　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

　　Vegetable oil, for frying

　　Special equipment: Deep-fry thermometer

　　

Step 1

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

　　

Step 2

Stir the cornbread mix, clam juice, and remaining 1/2 teaspoon curry powder in a medium bowl. Mix in the crab and 3/4 cup of the onions.

　　

Step 3

Pour enough oil into a medium saucepan to reach a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 320°F to 330°F. Working in batches, drop the batter into the oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.

　　

Step 4

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

　　The Epicurious Cookbook