Avocado, crab and corn fritters with avocado-mango sauce

Ingredients

Mango purée
2 mangoes, cleaned and chopped (can substitute frozen mango pieces)
1 shallot, minced
1 cup water
½ cup granulated sugar
½ cup rice vinegar
1 tsp. kosher salt
¼ tsp. freshly ground black pepper

Avocado-mango sauce
½ cup mango purée
½ medium Hass avocado
1 tsp. rice wine vinegar

Fritters
1 shallot, peeled and finely minced
8 tbsp. unsalted butter, melted, divided use
2 large eggs
1 tbsp. all-purpose flour
1 tbsp. baking powder
1 lb. lump crab
3 scallions, thinly sliced
1 cup fresh corn, cut off the cob
1 ½ medium Hass avocados, ½-inch dice
1 lemon, zest
1 tbsp. chopped fresh dill
1 cup panko bread crumbs
4 cups canola or vegetable oil, for frying

Garnish
1 shallot, sliced into rings, for garnish
Flour, for dusting shallot garnish
Parsley, chopped, for garnish

Directions

For mango purée: Combine all ingredients in a small saucepot over moderate heat. Bring to a boil, lower to a simmer and cook for 5 minutes. Place mixture in a blender and purée until smooth. If it's too thick, adjust with water; add vinegar if it's too sweet. Reserve for service.

For avocado-mango sauce: Combine mango purée, avocado and rice wine vinegar in a blender and purée until smooth. Reserve for service.

For fritters: In a small sauté pan, sauté shallot in 1 tbsp. of the butter until translucent. Remove from heat. In a medium bowl, gently beat eggs. Add shallot, remaining butter and remaining ingredients except oil. Gently stir together. Don't overmix or the crab will break up. Form mixture into small balls and reserve on a baking sheet or platter. In a medium saucepot, heat oil to 375 degrees. Gently drop a few of the crab-avocado balls at a time into oil and fry until golden brown. Lightly dust shallot rings in flour, drop rings into hot oil and cook until light brown and crisp.

To serve: Place 2 or 3 fritters on a dish, top with the avocado-mango sauce and garnish with fried shallots and parsley.

Makes 14 (2 1/2-oz.) fritters