Photo: Romulo Yanes; Styling: Deborah Williams
Total Time
45 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

carolfitz's Review

March 10, 2013
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.

Flippitti's Review

February 23, 2010
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.

chefbille's Review

January 11, 2010
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.

sarahw30's Review

January 08, 2010
I used the fake "crab" and it worked well. Additionally, b/c of the mild, almost sweet overtones of these fritters I served them with spicy chile mayo instead of the guac. Yummy!!!

lcmitch76's Review

January 06, 2010
This recipe looks interesting on paper but the crab fritters were bland. The guacamole was the only redeeming thing about this recipe. I would not make this again. I made the recipe as is.