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Corn and Crab Fritters with Guacamole

Photo: Romulo Yanes; Styling: Deborah Williams
Total time 45 mins
Yield 5 servings (serving size: 2 fritters and 2 tablespoons guacamole)
Top these corn and crabmeat fritters with guacamole to give the main dish fritters some Mexican flair and a splash of color.

Ingredients

  • Fritters:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/4 cup cornmeal
  • 3 tablespoons finely chopped fresh chives
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 cup buttermilk
  • 2 large eggs
  • 3/4 cup frozen corn kernels, thawed
  • 1 (8-ounce) container lump crabmeat, shell pieces removed
  • 1/4 cup canola oil, divided
  • Guacamole:
  • 2 tablespoons finely chopped seeded plum tomato
  • 1 tablespoon organic canola mayonnaise
  • 2 teaspoons minced red onion
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1 avocado, peeled and seeded

Nutrition Information

  • calories 408
  • fat 23.8 g
  • satfat 3.1 g
  • monofat 12 g
  • polyfat 6 g
  • protein 14.7 g
  • carbohydrate 36.4 g
  • fiber 3.7 g
  • cholesterol 130 mg
  • iron 2.9 mg
  • sodium 562 mg
  • calcium 140 mg

How to Make It

  1. To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper) in a large bowl, stirring well with a whisk. Combine buttermilk and eggs, stirring well. Add egg mixture, corn, and crab to flour mixture, stirring gently until moist.

  2. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 5 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten. Cook 4 minutes on each side or until golden and thoroughly cooked. Repeat procedure with remaining 2 tablespoons oil and batter.

  3. To prepare guacamole, combine tomato and remaining ingredients in a bowl. Mash avocado with fork to desired consistency. Serve with fritters.