Came across this old recipe today as I was trying to write my own grocery list. Great recipe for this time of year.

Crab Fritters with Avocado Salsa over Arugula and Lime Salad
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 avocado
1 mango
4 tomatoes
Juice and rind of 3 limes
1 large bunch cilantro
1 container arugula
2 cups lightly cooked corn kernals
scant 1/2 cup all purpose flour
2 eggs
11 oz cooked white crabmeat
1 bunch parsley
3 T olive oil

First make the salsa. Combine 1 finely chopped small red onion, remove the stalks and seeds and chopped 1 red bell pepper and 1 yellow bell pepper, peeled and pitted and chopped 1 avocado and 1 mango , 4 chopped tomatoes in a medium sized bowl. Stir in juice and finely grated rind from 2 limes and 1 large bunch of chopped cilantro (save a handful of cilantro for Thursday night’s dinner). Season to taste with salt and pepper

Take 1 container of arugula squeeze juice of 1 lime, lightly mix. Put aside.

Put 2 cups lightly cooked corn kernals, scant 1/2 cup all-purpose flour, and 2 beaten eggs in a seperate bowl and stir until well mixed. Lightly fold in 11 oz cooked white crabmeat, 1 small bunch of chopped parsley, and season to taste with salt and pepper

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and cook in batches for 2-3 minutes on each side, or until crisp and golden. Remove and drain on paper towels. Serve immediately on a bed of arugula, with salsa, and lime wedges.