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.
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.
To prepare guacamole, combine tomato and remaining ingredients in a bowl. Mash avocado with fork to desired consistency. Serve with fritters.
Very light & tender. Made to recipe subbing finely diced green scallion tops for chives, adding 1 finely chopped chipotle chile and a bit more salt in the batter. Cooked appetizer-size portions,1/8c batter, and served with a chile-mayo sauce adapted from Williams-Sonoma (1c fat free mayo, 2tbs chile sauce, 2tbs lime juice, 1.5tbs honey or a little more chili sauce to taste). Served these fritters and pom margaritas before main course of CL's poblanos stuffed with cheese & shrimp (on same page of Jan '10 issue). Very good.
I made the recipe exactly as written. Unfortunately it tastes like it's missing something. It's pretty bland. It's good with guac but then all you taste is the guac so make sure you make really good guac. I won't be making this again.
I was so excited to try this, but was somewhat disappointed with the results. The flavors of the crab and corn just didn't seem to go well together. The guac helped; I also tried sprinkling some Old Bay seasoning on it too. Perhaps it would be best as a plain corn fritter recipe (as the fritters were light and fluffy--yum!), or with bacon or ham instead of crab.