Plantain-Wrapped Crab Cakes With Avocado Aïoli Recipe

Name: Plantain-Wrapped Crab Cakes With Avocado Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Heat oven to 350u00b0. 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 350u00b0 for 2 to 3 minutes or until pliable. Remove from oven.
4
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.
5
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 aioli, and serve warm.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons Old Bay seasoning, 1/4 cup mayonnaise, 1 egg yolk, 1 tablespoon spicy brown mustard, and more.

Yes, Plantain-Wrapped Crab Cakes With Avocado Aïoli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plantain-Wrapped Crab Cakes With Avocado Aïoli

How did you like this recipe?

Frequently Asked Questions