Many Cuban meals include plantains as a side dish—deep-fried sweet slices, crispy chips, or "tostones" (twice-baked plantain slices). This recipe is a twist on the classics.
2 teaspoons Old Bay seasoning
1/4 cup mayonnaise
1 egg yolk
1 tablespoon spicy brown mustard
1/4 teaspoon hot sauce
1/8 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, drained and picked
1/2 cup panko (Japanese breadcrumbs)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons sour cream
1 tablespoon fresh lime juice
3 green plantains
1/3 cup vegetable oil
How to Make It
Stir together first 6 ingredients. Gently fold dressing into crabmeat, and fold in breadcrumbs. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill 1 hour.
Puree avocado, sour cream, and lime juice with 1/4 cup water in a food processor until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and chill.
Heat oven to 350°. Peel and slice plantains lengthwise using a mandolin or vegetable peeler. (This should yield 40 slices.) Place strips on a parchment paper-lined baking sheet, and lightly grease with cooking spray. Bake at 350° for 2 to 3 minutes or until pliable. Remove from oven.
Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap; repeat 9 times. Place 1/2 cup crabmeat mixture in center of each wheel, and cover crabmeat mixture with ends of plantain slices. Pull plastic wrap around each crab cake, and twist. Chill at least 1 hour.
Fry crab cakes in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until evenly browned. Remove and pat dry. Top each crab cake with avocado aïoli, and serve warm.