Corn and Crab Fritters with guacamole

By lily_bones

Nutritional Information
Calories:408
Fat:23.8g (sat 3.1g,mono 12g,poly 6g)
Protein:14.7g
Carbohydrate:36.4g
Fiber:3.7g
Cholesterol:130mg
Iron:2.9mg
Sodium:710mg
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
• 1/2 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

Details

Servings 5

Preparation

Step 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. 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.