Corn and Crab Fritters with Guacamole

I know, doesn’t sound like healthy stuff, does it?  You’re thinking “That Christen keeps saying she’s going to start cooking healthy, then makes something fried!”  Well guess what?  This is another Cooking Light recipe.  Ha!  As with all of their recipes, this was delicious!  I went the cheap way and instead of buying the can of lump crabmeat, I bought just the regular white crab meat for a lot cheaper.  I think if you have the funds, definitely go the lump route.  If you’re trying to do it on a budget, the cheap $1.50 can is definitely something that works. 

This made roughly 8 fritters….there are two left, I ate one….my hubby ate the rest.  There’s your verdict!  They were great!  We had ours with side salads.

Corn and Crab Fritters with Guacamole
Adapted from  Cooking Light, January/February 2010


1 cup all-purpose flour
1/4 cup cornmeal
3 tbsp finely chopped chives
1.5 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 cup buttermilk
2 large eggs
2 ears roasted corn kernels (see below)
1 (6-oz) can white crabmeat, lump preferred
1/4 cup olive oil, divided

2 tbsp finely chopped seeded Roma tomato
1 tbsp mayo
2 tsp minced red onion
juice of 1/2 lemon
1/8 tsp salt
1 avocado, removed from peel and seeded


To roast the corn, simply put on a cookie sheet in an oven preheated at 350.  Do not remove husks, leave over the kernels until done roasting, about 30 minutes or until soft.

In a mixing bowl, combine the flour, cornmeal, chives, baking powder, salt and cayenne.  In a smaller bowl, whisk the eggs and add the buttermilk.  Add this to the dry mixture, along with the corn and crab.  Stir until well mixed.

In a large nonstick skillet, add 2 tbsp oil and heat over medium-high heat.  Add 1/4 cup of the fritter batter at a time, pressing down to flatten as you add them.  Cook slowly on each side, until golden brown.  For the second batch, add the other 2 tbsp oil and the rest of the batter in 1/4 cup fritter sizes. 

Serve topped with the guacamole.

To make the guacamole:  Combine all guacamole ingredients, mashing the avocado with a fork until it is creamy enough to your liking.  Set aside to top the fritters. 

Corn and Crab Fritters with Guacamole


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