Corn and Crab Fritters with Guacamole

• 1 cup White Whole Wheat Flour (or All-purpose)
• 1/4 cups Cornmeal
• 3 Tablespoons Finely Chopped Fresh Chives
• 1- 1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 18 teaspoons Ground Red Pepper
• 1/2 cups Low-fat Buttermilk
• 2 whole Large Eggs
• 3/4 cups Frozen Sweet Corn Kernels, Thawed
• 8 ounces, weight Container Lump Crabmeat, Shell Pieces Removed
• 1/4 cups Canola Oil, Divided
• 2 Tablespoons Finely Chopped Seeded Plum Tomato
• 1 Tablespoon Organic Canola Mayonnaise
• 2 teaspoons Minced Red Onion
• 2 teaspoons Fresh Lemon Or Lime Juice
• 18 teaspoons Salt
• 1 whole Avocado, Peeled And Seeded

1. To prepare fritters, spoon flour into a dry measuring cup; level with a knife.
2. Combine flour and next 5 ingredients (through red pepper) in a large bowl, stirring well with a whisk.
3. Combine buttermilk and eggs, stirring well.
4. Add egg mixture, corn, and crab to the flour mixture, stirring gently until moist.
5. Heat a large nonstick skillet over medium-high heat.
6. Add 2 tablespoons of oil to the pan; swirl to coat.
7. Add 5 (1/4-cup size) batter mounds to a pan, pressing each with the back of spatula to slightly flatten.
8. Cook for 4 minutes on each side or until golden and throughly cooked.
9. Repeat with remaining the 2 tablespoons of oil and batter.
10. To prepare guacamole, combine tomato and remaining ingredients in a bowl.
11. Mash avocado with a fork to desired consistency.
12. Serve with fritters.

flour, cornmeal, fresh chives, baking powder, salt, ground red pepper, buttermilk, eggs, frozen sweet, lump crabmeat, canola oil, tomato, mayonnaise, red onion, fresh lemon, salt, avocado

Taken from tastykitchen.com/recipes/appetizers-and-snacks/corn-and-crab-fritters-with-guacamole/ (may not work)