Plantain-wrapped Crab Cakes with Avocado Aïoli

Name: Plantain-wrapped Crab Cakes with Avocado Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 avocado; 1 egg yolk; 0 teaspoons hot sauce; 1 Tbsp fresh lime juice; 454 grams fresh jumbo lump crabmeat, drained and picked; 59 milliliters mayonnaise; 2 teaspoons Old Bay seasoning; 118 milliliters panko (Japanese breadcrumbs); 1 teaspoons freshly ground pepper, divided; 3 green plantains; 1 teaspoons salt, divided; 2 Tbsps sour cream; 1 Tbsp spicy brown mustard; 79 milliliters vegetable oil; 0 teaspoons Worcestershire sauce

Plantain-wrapped Crab Cakes with Avocado Aïoli might be just the hor d'oeuvre you are searching for. One serving contains 262 calories, 10g of protein, and 16g of fat. This pescatarian recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of cream, plantains, spicy brown mustard, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Breadcrumbs

Crabmeat

Pepper

Salt

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.

Ingredients you will need

Lime Juice

Sour Cream

Avocado

Pepper

Water

Salt

Equipment you will use

Food Processor

Heat oven to 35

Equipment you will use

Oven

Peel and slice plantains lengthwise using a mandolin or vegetable peeler. (This should yield 40 slices.)

Ingredients you will need

Plantain

Vegetable

Equipment you will use

Peeler

Place strips on a parchment paper-lined baking sheet, and lightly grease with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Bake at 350 for 2 to 3 minutes or until pliable.

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap; repeat 9 times.

Ingredients you will need

Plantain

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Crab

Plantain

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Remove and pat dry. Top each crab cake with avocado aoli, and serve warm.

Ingredients you will need

Avocado

Crab

Equipment

Ingredients

Servings:

avocado 1

egg yolk 0teaspoons

hot sauce 1Tbsp

fresh lime juice 454grams

fresh jumbo lump crabmeat, drained and picked 59milliliters

mayonnaise 2teaspoons

Old Bay seasoning 118milliliters

panko (Japanese breadcrumbs)1teaspoons

freshly ground pepper, divided 3

green plantains 1teaspoons

salt, divided 2Tbsps

sour cream 1Tbsp

spicy brown mustard 79milliliters

vegetable oil 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.