In a medium bowl, whisk together 1/4 cup light mayonnaise, 1 large egg yolk, 2 teaspoons Old Bay seasoning, 1 tablespoon spicy brown mustard, 1/4 teaspoon hot sauce, and 1/8 teaspoon Worcestershire sauce until evenly combined.

Gently stir in 1 pound fresh jumbo lump crab meat (drained and picked through for shells), then fold in 1/2 cup panko (Japanese) breadcrumbs. Season the mixture with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cover and chill in the refrigerator for 1 hour.

While the crab mixture chills, make the avocado aioli: in a food processor combine 1 large avocado (peeled and pitted), 2 tablespoons sour cream, 1 tablespoon fresh lime juice, and 1/4 cup water. Process until smooth. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, pulse to combine, then cover and chill until ready to use.

Preheat the oven to 350°F. Line one or two baking sheets with parchment paper.

Peel the 3 large green plantains. Use a vegetable peeler (or a sharp knife) to slice each plantain lengthwise into thin strips—about 40 slices total. Arrange the plantain strips in a single layer on the prepared baking sheets and lightly brush both sides with vegetable oil.

Bake the plantain strips for about 3 minutes, just until they become pliable but not browned. Remove from the oven and let cool slightly until they are cool enough to handle.

On a sheet of plastic wrap, arrange 4 plantain slices like the spokes of a wheel. Scoop about 1/3 cup of the chilled crab mixture into the center of the wheel and gently pat it into a round cake. Wrap the plantain slices around the cake and pull the plastic wrap tightly around each crab cake to hold the shape. Repeat with the remaining plantain slices and crab mixture.

Place the wrapped crab cakes on a tray and chill in the refrigerator for at least 1 hour to set.

When ready to cook, unwrap the crab cakes. Pour enough vegetable oil into a large skillet to coat the bottom and heat over medium-high until the oil is shimmering.

Fry the crab cakes, working in batches if needed to avoid crowding, for 3 to 4 minutes per side, or until evenly browned. Turn gently to keep the cakes intact. Remove the cooked cakes and drain briefly on paper towels.

Serve the crab cakes warm, topping each with a spoonful of the chilled avocado aioli.