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1
For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl.
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2
Add the crab, parsley and green onions and gently mix to combine.
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3
Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together.
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4
Cover and refrigerate for at least 1 hour and up to 24 hours.
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5
For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper.
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6
Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
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7
For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl.
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8
Toss with the cilantro, canola oil, lime juice and salt and pepper.
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9
Let sit at room temperature for 30 minutes before serving.
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10
To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet.
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11
Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top.
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12
Season the tops with salt, pepper and chile de arbol.
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13
Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer.
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14
In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes.
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15
Flip and continue cooking until just heated through, about 5 minutes longer.
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16
Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
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17
To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls.
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18
Top with 2 crab cakes followed by some mango-avocado relish.
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19
Garnish with cilantro leaves.
