Plantain-wrapped Crab Cakes with Avocado Aïoli
Photo: Ray Kachatorian; Styling: Heather Chadduck
- 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
- 1 avocado
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 3 green plantains
- 1/3 cup vegetable oil
- 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.
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