Curry Corn and Crab Hushpuppies

Served these yummy morsels at numerous parties that I've catered, good way to use your summer fresh corn! Remember...Good Food is Always in Style!

Curry Corn and Crab Hushpuppies


With Curried Honey-Mustard Dip

Ingredients

· 1 cup yellow cornmeal (not too coarse)
· ½ cup all-purpose flour
· ½ tsp baking powder
· ½ tsp baking soda
· ½ cup buttermilk
· 1 egg
· 2 tbsp melted, unsalted butter
· ¼ cup thinly sliced scallion greens
· ½ cup lightly cooked corn kernels (or raw)
· 1 cup crab meat
· canola oil for frying
· kosher salt
· freshly ground black pepper
· 1 teaspoon curry powder

How-to

1. In a bowl, mix the cornmeal, flour, baking soda and powder and curry powder

2. In a separate bowl mix the buttermilk, egg and melted butter. Stir the dry ingredients into the wet, being careful not to over mix

3. Gently fold the scallions, corn and crab into the batter, season with salt and pepper

4. Let the batter rest for 20 minutes before frying

5. Heat the canola oil in a pot or deep fryer to 350º. Drop spoonfuls of the batter into the oil, cooking until golden brown & delicious, about 3 minutes. Drain on paper towels and sprinkle lightly with salt

6. Serve immediately with Curry Honey Mustard Sauce

Curry Honey Mustard Sauce

· ½ cup Creole mustard
· ½ cup of Mayonnaise
· ¼ cup of honey
· 1 teaspoon curry powder

· How-to
· Stir mustard, honey, mayonnaise and curry powder together



By Joseph Sciascia of Butler For Hire Catering…Good Food is Always in Style!