Heat butter in a large skillet over medium-high heat. Sauté onion and red pepper until just tender. Stir in garlic and remove from heat. Let cool.
Meanwhile, in a medium bowl, whisk together cornmeal, flour, baking powder, salt, and cayenne pepper. In another large bowl, whisk together egg and milk.
When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in surimi, corn, and green onions. Do not over-mix; fold in just until evenly distributed. Hold refrigerate for service.
Heat a fryer to 360 degrees F. In batches, drop batter by #40 scoop into the hot oil; do not crowd fryer. Cook until golden brown and cooked through, about 3 minutes, turning as needed. Drain well. Serve immediately with Verde Avocado Salsa.
* Depending on saltiness of the surimi or snow crab, adjust seasoning accordingly.
Verde Avocado Salsa
Makes 2 cups
3 tablespoons fresh lime juice
1/2 cup canned crushed tomatillos
1 tablespoon minced fresh garlic
1 teaspoon kosher salt
3/4 cup chopped cilantro
4 green onions, thinly sliced
1/2 cup chopped Italian parsley
2 tablespoons chopped pickled jalapeño
1/2 cup vegetable oil
1 ripe avocado, diced
Combine ingredients in a blender and blend until pureed. Finished texture of sauce should resemble pesto. Hold refrigerated for service.