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Crab and Corn Fritters with Guacamole
Print Recipe
1 cup white whole wheat flour
1/4 cup cornmeal
3 Tbsp finely chopped fresh chives
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground red pepper
1/2 cup low-fat buttermilk
2 large eggs
3/4 cup frozen corn kernels, thawed
1 (8 ounce) container lump crabmeat, sheel pieces removed
1/4 cup canola oil, divided
Guacamole
2 Tbsp finely chopped plum tomato
1 Tbsp organic canola mayonnaise
2 tsp minced red onion
2 tsp fresh lemon juice
1/8 tsp salt
1 avocado, peeled and seeded
To prepare fritters, spoon flour into a dry measuring cup; level with 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 Tbsp oil to pan; swirl to coat. Add 5 (1/4 cup) batter mounds to a pan, pressing each with the back of spatula to slightly flatten. Cook 4 minutes on each side or until golden and throughly cooked. Repeat with remaining 2 Tbsp oil and batter.
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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1st Keep
 mercedes517
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