Corn and Crab Fritters with Guacamole

Corn and Crab Fritters with GuacamoleRecipe
Photo: Romulo Yanes; Styling: Deborah Williams
Top these corn and crabmeat fritters with guacamole to give the main dish fritters some Mexican flair and a splash of color.

Yield:

5 servings (serving size: 2 fritters and 2 tablespoons guacamole)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.