AVOCADO, CRAB & CORN FRITTERS WITH AVOCADO MANGO SAUCE

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.