MEXICAN CORN AND CRAB FRITTERS

MEXICAN CORN AND CRAB FRITTERS
FRITTERS:
1 c. flour
¼ c. cornmeal
3 T. finely chopped fresh chives
1 ½ t. baking powder
¼ t. salt
¼ t. red pepper
½ c. buttermilk
2 large eggs
¾ c. frozen corn kernels, thawed
1 (8-oz.) container lump crabmeat, drained and picked
¼ c. canola oil, divided
GUACAMOLE:
2 T. finely chopped seeded plum tomato
1 t. canola mayo
1 T. minced red onion
1 T. fresh lime juice
Salt and black pepper to taste
1 avocado, peeled and seeded
1. FRITTERS: Combine flour with next 5 ingredients in large bowl, stirring well with a whisk.
2. Combine buttermilk and eggs, stirring well.
3. Add egg mixture, corn and crab to flour mixture, stirring gently until moist.
4. Heat large nonstick skillet over medium heat. Add 2 T. oil and swirl to coat pan.
5. Add 5 (1/4 c.) batter mounds to pan, pressing each with back of spatula to slightly flatten.
6. Cook 4 minutes per side or until golden brown and cooked through. Repeat with remaining 2 T. oil and batter.
7. GUACAMOLE: Combine all ingredients in bowl. Mash avocado with fork to desired consistency. Season to taste.
8. Serve with fritters.