Avocado, Crab & Corn Fritters with Avocado Mango Sauce

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Nutritional Highlights (per serving)

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7 g
Total Fat
3 g
Dietary Fiber
10 g
12 g
Total Carbs


Serves: 14
  shallot, peeled and finely minced
1/2  cup  unsalted butter
Tbsp.  all purpose flour
Tbsp.  baking powder
  eggs, slightly beaten
lb.  lump crab
  scallions, thinly sliced
cup  corn
1/2    ripe, Fresh California Avocado, seeded, peeled and cut in 1-inch dice
  lemon, zest only
Tbsp.  chopped fresh dill
cup  bread crumbs
  As needed  salt & pepper to taste
  As needed  Oil for frying
    Avocado Mango Sauce
1/2  cup  mango puree
1 1/2    ripe, Fresh California Avocado, seeded, peeled and cut in 1-inch dice
tsp.  rice wine vinegar
  As needed  salt & pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Purée all ingredients in a blender and reserve until ready to serve.

Avocado, Crab & Corn Fritters

  1. In a medium size sauce-pot, heat oil to 375 degrees F.
  2. In a small sauté pan, sauté the shallots in the butter until translucent.
  3. In a mixing bowl, mix the sautéed shallots with the remaining ingredients. Form into small balls.
  4. Slowly drop a few of the crab-avocado balls into the oil and fry until golden brown.
  5. Serve fritters with Avocado Mango Sauce.
Calories 150
Total Fat 7 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 4 g
Polyunsaturated Fat 1 mg
Dietary Fiber 3 g
Protein 10 g
Total Carbs 12 g
Cholesterol 55 mg
Sodium 190 mg
Potassium 265 mg
Total Sugar 2 g

Vitamin A 131 IU; Vitamin C 4 mg; Calcium 95 mg; Iron 1 mg; Vitamin D 0 IU; Folate 32 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 6%; Calcium 10%; Iron 6%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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