These Plantain Wrapped Crab Cakes have been featured in a post on The Recipe Girl blog: Cuban Dinner Party Menu.
Plantain-Wrapped Crab Cakes with Avocado Aioli
This unique, delicious appetizer recipe is the perfect start for part of a Cuban themed dinner party menu.
Ingredients
CRAB CAKES:
- ¼ cup light mayonnaise
- 1 large egg yolk
- 2 teaspoons Old Bay seasoning
- 1 tablespoon spicy brown mustard
- ¼ teaspoon hot sauce
- ⅛ teaspoon Worcestershire sauce
- 1 pound fresh jumbo lump crab meat, drained and picked through for shells
- ½ cup panko (Japanese) breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper,
AVOCADO AIOLI:
- 1 large avocado, peeled & pitted
- 2 tablespoons sour cream (light is okay)
- 1 tablespoon fresh lime juice
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
PLANTAINS:
- 3 large green plantains
- vegetable oil
Instructions
PREPARE THE CRAB CAKES:
- In a medium bowl, stir together the mayonnaise, egg yolk, Old Bay, mustard, hot sauce and Worcestershire sauce to form a dressing.
- Gently Stir in the crab meat. Then fold in the breadcrumbs. Season with ¼ teaspoon salt and ¼ teaspoon pepper; cover and chill for 1 hour.
PREPARE THE AIOLI:
- In a food processor, process the avocado, sour cream, lime juice, and water until smooth. Add ½ teaspoon salt and ¼ teaspoon pepper; cover and chill.
PREPARE THE PLANTAINS COOK THE CRAB CAKES:
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Peel the plantains. Use a vegetable peeler to slice the plantains lengthwise (you should be able to get about 40 slices). Place the strips on the prepared baking sheets and spray the sliced plantains lightly with cooking spray. Bake for about 3 minutes, just enough to allow the plantains to become pliable. Remove from the oven.
- Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap. Scoop about ⅓ cup of crab meat mixture in the center of each wheel and pat into a round cake. Wrap the plantains around the cake, and pull the plastic wrap around each crab cake. Repeat with the remaining plantains and crab mixture. Chill the wrapped crab cakes for at least an hour.
- Drizzle oil into a large skillet and heat to sizzling. Fry the crab cakes over medium-high heat for 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.
Nutrition
Serving: 1appetizer, Calories: 222kcal, Carbohydrates: 22g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 644mg, Potassium: 480mg, Fiber: 3g, Sugar: 9g, Vitamin A: 702IU, Vitamin C: 16mg, Calcium: 41mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait. But it’s yuca, (aka cassava) not yucca, which is a desert succulent.
i cant wait to make these for my friends they look scrumcious!!!
Will try this! Absolutely delish!