Corn and Crab Fritters with Guacamole

Top fritters with guacamole for Mexican flair.

Yield:  5 servings (serving size: 2 fritters and 2 tablespoons guacamole)

4.5 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
1 (8-ounce) container 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.