California Avocado Recipe Cards

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AVOCADO, CRAB & CORN FRITTERS WITH AVOCADO MANGO SAUCE

Recipe Provided By Chef Jeff Rossman, Terra Restaurant & Bar. Photo copyright Paul Body/From Terra's Table by Jeff Rossman

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 14

Ingredients

  • 1.0001 shallot, peeled and finely minced
  • 8.0008 Tbsp. unsalted butter
  • 1.0001 Tbsp. all purpose flour
  • 1.0001 Tbsp. baking powder
  • 2.0002 eggs, slightly beaten
  • 1.0001 lb. lump crab
  • 3.0003 scallions, thinly sliced
  • 1.0001 cup corn
  • 1.5001 ½ ripe, Fresh California Avocados, 1 inch diced
  • 1.0001 lemon, zest of
  • 1.0001 Tbsp. chopped fresh dill
  • 1.0001 cup bread crumbs
  • 0.000 salt & pepper to taste
  • 0.000 oil for frying
  • 0.000

    Avocado Mango Sauce

  • 1.0001 cup mango puree
  • 0.500½ cup ripe, Fresh California Avocado, 1 inch diced
  • 1.0001 tsp. rice wine vinegar
  • 0.000 salt & pepper to taste

Instructions

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.

Avocado Mango Sauce

  1. Puree all ingredients in a blender and reserve for service.
© 2012 California Avocado Commission