Librarian & Artist

Corn and Crab Fritters with Guacamole

Fairly often, Harris Teeter puts giant bags of snow crab on sale, and I buy them and bring them home shouting “I saved like fifteen dollars!” and then I realize I need to come up with stuff to do with all that crab unless I want to eat it all with garlic butter. I’ve been experimenting with crab recipes, and this one was a winner. The fritters are light and airy, and the guacamole is a great accompaniment. The recipe is adapted from Cooking Light.


1 cup all-purpose flour
1/4 cup cornmeal
3 tablespoons finely chopped green onions
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup buttermilk
2 large eggs
3/4 cup frozen corn kernels, thawed
1 cup of cooked snow crab meat or 1 8-oz container lump crabmeat (if you’re cooking snow crab legs, put a couple legs in a big pot with an inch of salty water and steam for 15 minutes.)
1/4 cup canola oil

Guacamole (use your favorite recipe; we just mix avocado with minced jalapeño and red onion tamed a bit in the juice of one lime, with some salsa added to taste.)

  1. Mix flour, cornmeal, green onions, baking powder, salt, and red pepper in a bowl, stirring well. In another bowl, combine buttermilk and eggs and stir. Add wet ingredients to dry ingredients along with corn and crab and mix thoroughly.
  2. Heat half the oil in a large nonstick skillet over medium-high heat. When a drop of water spatters, drop large spoonfuls of the batter in and fry for about four minutes on each side or until golden.
  3. Make guacamole and serve fritters with lots of guacamole on top! Yum!

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This entry was posted on March 21, 2013 by in Pinteresting, Recipes.
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