There is no such thing as a man's job

In our household, the husband usually makes the guacamole and he does a great job.  So great, in fact that I usually defer to him when we need guac for dinner.  It soon became his job.  However, tonight I was about to ask him to make it and decided to make it myself.  I think that I did a good job. 

My guac is slightly different from the husband's in that I used red onion, tomato, and a bit of mayonnaise.  When I saw that mayo was called for, I thought it was weird, but I think that the use of mayo coupled with tomatoes and red onions helped mask the taste of an avocado that was not quite ready. 

Accompanying the guacamole, were corn and crab fritters.  Normally, I tend to avoid recipes that call for anything to be fried in oil.  However, this recipe called for a minimal amount of oil so I didn't feel guilty for it.  The guacamole added a nice flavor to the tender fritters.  This dinner was great on a night where we didn't leave the house because of snow.   At least, snow was our excuse for staying in on a Saturday night. 

Corn and Crab Fritters with Guacamole
(from Cooking Light January/February 2010)
Printable Recipe

Fritters
1 cup flour
1/4 cup cornmeal
3 tablespoons chives
1 1/2 baking poweder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup buttermilk
2 large eggs
3/4 cup thawed frozen corn kernels
1 (8 ounce) container of lump crabmeat
1/4 cup canola oil

Guacamole
2 tablespoon finely chopped seeded plum tomato
1 tablespoon canola mayonnaise
2 teaspoons finely chopped red onion
2 teaspoon lemon juice
1/8 teaspoon salt
1 avocado, peeled and seeded

1. 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, crab and corn to flour mixture.  Stirring until moist.  
2. Heat a large non-stick 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 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.  Top 2 tablespoons of guacamole over fritters.  

Yield: 4-5 servings, 2 fritters per serving