Oh my, my. I was a little bit nervous when I decided to make this because the reviews were pretty blah. They said that the recipe was bland and flavorless, but had potential. So... I spiced it up! In with the cayenne, I added some of Emeril's Bayou Seasoning (bam!). In the guacamole, I left out the onion and instead spiked it with some spicy cajun hot sauce. The flavors were subtle and not overtly spicy, but added a really nice undertone to the whole thing. In fact, I'd say these were rather fantastic. We would definitely make this again.
It should be noted that these are definitely different from crab cakes! They're almost kind of like if you made a crab cake into a pancake. It's fun. I like these.
Corn and Crab Fritters with Guacamole
Cooking Light, January 2010
4 1/2 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
8 ounces lump crabmeat -- shell pieces removed
1/4 cup canola oil -- divided
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
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.
Yield: 5 servings