Corn and Crab Fritters with Guacamole

Ingredients

• 1 cup White Whole Wheat Flour (or All-purpose)
• ¼ cups Cornmeal
• 3 Tablespoons Finely Chopped Fresh Chives
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ⅛ teaspoons Ground Red Pepper
• ½ cups Low-fat Buttermilk
• 2 whole Large Eggs
• ¾ cups Frozen Sweet Corn Kernels, Thawed
• 8 ounces, weight Container Lump Crabmeat, Shell Pieces Removed
• ¼ cups Canola Oil, Divided
• 2 Tablespoons Finely Chopped Seeded Plum Tomato
• 1 Tablespoon Organic Canola Mayonnaise
• 2 teaspoons Minced Red Onion
• 2 teaspoons Fresh Lemon Or Lime Juice
• ⅛ teaspoons Salt
• 1 whole Avocado, Peeled And Seeded

Preparation Instructions

To prepare fritters, 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 the flour mixture, stirring gently until moist.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil to the pan; swirl to coat. Add 5 (1/4-cup size) batter mounds to a pan, pressing each with the back of spatula to slightly flatten. Cook for 4 minutes on each side or until golden and throughly cooked. Repeat with remaining the 2 tablespoons of oil and batter.

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