Plantain Wrapped Crab Cakes with Avocado Aioli
These Plantain Wrapped Crab Cakes with Avocado Aioli are a tropical, flavorful twist on classic crab cakes, perfect as an appetizer or light main with bold, fresh flavors.
Servings: 4 servings
Ingredients
Crab Cake Mixture
- 1 cup Mayonnaise
- 1 large Egg Yolk
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon Spicy Brown Mustard
- 0.5 teaspoon Hot Sauce
- 0.5 teaspoon Worcestershire Sauce
- 1 pound Fresh Jumbo Lump Crab Meat
- 0.75 cup Panko Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly Ground Black Pepper
Avocado Aioli
- 1 large Avocado peeled and pitted
- 2 tablespoons Sour Cream
- 1 tablespoon Fresh Lime Juice
- 0.25 cup Water to thin aioli
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly Ground Black Pepper
Plantain Wrapping and Frying
- 3 large Green Plantains peeled and sliced into thin strips
- 1 inch Vegetable Oil for frying
Instructions
Prepare the Crab Cake Mixture
- In a large bowl, whisk together 1 cup mayonnaise, 1 large egg yolk, 2 teaspoons Old Bay seasoning, 1 tablespoon spicy brown mustard, ½ teaspoon hot sauce, and ½ teaspoon Worcestershire sauce until smooth and well combined.
- Gently fold in 1 pound of fresh jumbo lump crab meat, making sure to pick through the crab for any shells.
- Add ¾ cup panko breadcrumbs, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix carefully to combine without breaking up the crab lumps.
- Cover and chill for at least 30 minutes to help the mixture firm up.
Make the Avocado Aioli
- In a food processor or blender, combine 1 large avocado (peeled and pitted), 2 tablespoons sour cream, 1 tablespoon fresh lime juice, ¼ cup water, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.
- Blend until smooth and creamy. Adjust seasoning or water for desired consistency.
- Transfer to a bowl and refrigerate until ready to serve.
Prep the Plantains
- Peel 3 large green plantains by cutting off the ends and making shallow slits along the skin to remove it easily.
- Using a sharp knife or mandoline, slice the plantains lengthwise into thin strips, approximately ¼ inch wide and 3-4 inches long.
- Rinse the slices briefly in cold water to remove some starch, then pat dry with paper towels.
Form and Wrap Crab Cakes
- Divide the crab mixture into 8 equal portions.
- Shape each portion into a compact oval crab cake.
- Take 3-4 strips of plantain and wrap them around each crab cake snugly, overlapping slightly to fully encase the crab.
- Use a toothpick to secure if necessary.
Fry the Wrapped Crab Cakes
- Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
- Carefully place the plantain-wrapped crab cakes into the hot oil, cooking for 3-4 minutes per side or until the plantains are golden and crisp.
- Avoid overcrowding the pan to maintain oil temperature.
- Remove the crab cakes using tongs and drain on paper towels.
Serve
- Plate the warm Plantain Wrapped Crab Cakes with a generous dollop of the creamy avocado aioli on the side or drizzled on top.
- Garnish with fresh lime wedges or chopped herbs if desired.
- Serve alongside a crisp green salad or steamed vegetables for a light, satisfying meal.
Equipment
- Mixing Bowls
- Sharp Knife
- Food processor or blender
- Large skillet or frying pan
- Spatula or tongs
- Baking Sheet and Parchment Paper
- Paper Towels
Notes
- After shaping and wrapping, freeze crab cakes on parchment to firm before frying or for storage.
- Green plantains give the best texture; ripe plantains may become mushy when fried.
- For a lighter option, bake wrapped crab cakes at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Adjust aioli consistency with water and season to taste for perfect creaminess.