Corn and Crab Fritters with Guacamole
02.13.10
When I saw these delicious crab and corn fritters in this months Cooking Light magazine I knew I had to make them. It’s not very often I use crab and today at Whole Foods it was on sale so I thought it was a perfect time to test this recipe out. I’m so glad I did too. They were super easy and really quick to cook which is what I needed. The house is a little chaotic right now because “superman” threw out his back at work yesterday. I guess he’s not really “superman” after all! We joke about it because he turned 35 last weekend and then this happened. So this weekend I wish I had octopus arms so I could take care of everyone and everything around the house. It seems like everyone needs something at the same time. Luckily Parker can’t actually talk and call my name.
Ok, try this recipe! It really is yummy!
Crab and Corn Fritters with Guacamole
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
Instructions:
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.
Enjoy!!
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Beautiful pictures! I’m sorry about your poor hubby, not fun! Can’t wait to try this. I don’t have crab, but I have shrimp. I think I’ll try chopping it up and see how that works. Thanks for the recipe!
They look really delicious! I will make them some time next week. I hope they taste as good as they look! I especially like the idea with the guacamole dip.
This looks great and I just happen to have some beautiful crab on hand, perfect for this! Very pretty pictures and guacamole, you can never go wrong with. ~LeslieMichele
These look great, glad I happened upon it. I’ve been looking for another suitable crab-cake type recipe!
Well wishes coming your way for a swift hubby recovery!
Thanks Jessica!
And thanks everyone for wishing the hubby a fast recovery. I’m hoping for one too!
Crab is the only seafood I like, and corn is my favourite vegetable. These look amaaaaaaaazing!
good convination with the avacado..!!will tride !!
thank you
Great photos. I’ve done a similar dish with shrimp.
This is great. I love crab cakes that have some substance to them, like corn. These fritters look like they will be even tastier (and easier to do)!
Crab on sale at Whole Foods? I thought that never happens!
Looks delicious – thanks for sharing!