Corn and Crab Fritters with Guacamole

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:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 23.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 6g
  • Protein: 14.7g
  • Carbohydrate: 36.4g
  • Fiber: 3.7g
  • Cholesterol: 130mg
  • Iron: 2.9mg
  • Sodium: 562mg
  • Calcium: 140mg

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