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Crab Hush Puppies With Curried Honey-Mustard Sauce

['1/4 cup Creole mustard', '1/4 cup honey', '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)']

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.

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