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Delicious Plantain Wrapped Crab Cakes with Avocado Aioli photo

Plantain Wrapped Crab Cakes with Avocado Aioli

This Plantain Wrapped Crab Cakes with Avocado Aioli is a unique and flavorful dish that will impress your guests!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Cakes:
  • 1 cup light mayonnaise
  • 1 large egg yolk
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 pound fresh jumbo lump crab meat drained and picked through for shells
  • 1/2 cup panko (Japanese) breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
For the Avocado Aioli:
  • 1 large avocado peeled and pitted
  • 2 tablespoons sour cream (light is okay)
  • 1 tablespoon fresh lime juice
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
For the Plantain Wraps:
  • 3 large green plantains
  • Vegetable oil for frying

Equipment

  • Mixing Bowls
  • Skillet or frying pan
  • Potato masher or fork
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. In a large mixing bowl, combine the light mayonnaise, egg yolk, Old Bay seasoning, spicy brown mustard, hot sauce, and Worcestershire sauce. Mix well until all ingredients are fully incorporated. Gently fold in the crab meat, panko breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much; you want nice chunks for texture. Set this mixture aside while you prepare the plantains.
  2. Peel the green plantains and cut them into 2-inch segments. Heat vegetable oil in a frying pan over medium heat. Once hot, add the plantain segments and fry until they are golden brown and tender, about 3-4 minutes on each side. Remove them from the oil and place on a paper towel to drain excess oil.
  3. Once the plantains are cool enough to handle, flatten each segment using a flat surface or your palm until they are about 1/4 inch thick. Take a spoonful of the crab mixture and place it in the center of the flattened plantain. Gently wrap the plantain around the crab filling, pinching the ends to seal. Repeat this process until all the crab mixture is used.
  4. In the same frying pan, add a little more vegetable oil if necessary. Heat over medium heat. Carefully place the plantain-wrapped crab cakes in the pan, seam side down. Fry them until golden brown and crispy, about 4-5 minutes on each side. Once done, transfer them to a plate lined with paper towels to absorb excess oil.
  5. While the crab cakes are frying, prepare the avocado aioli. In a mixing bowl, combine the avocado, sour cream, lime juice, water, salt, and black pepper. Use a fork or potato masher to blend the ingredients until smooth and creamy. Adjust seasoning to taste, adding more lime juice or salt if desired.
  6. Plate your Plantain Wrapped Crab Cakes and drizzle the avocado aioli generously over the top. Garnish with lime wedges and fresh herbs if you like. Enjoy your delicious creation with family and friends!

Notes

  • Swap light mayonnaise for Greek yogurt for a tangy twist.
  • Use whole grain panko breadcrumbs for added fiber.
  • Replace sour cream with a dairy-free yogurt alternative.
  • Use lime zest in the aioli for an extra burst of citrus flavor.