RECIPES

California Avocado, Crab & Corn Fritters with California Avocado Mango Sauce

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Ingredients

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

Instructions

California Avocado, Crab & Corn Fritters

  1. In a medium size sauce pot, heat oil to 375 degrees.
  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.

California Avocado Mango Sauce

  1. Puree all ingredients in a blender and reserve for service.

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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