Instructions

• 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 combined.
• Gently fold in 1 pound fresh jumbo lump crab meat, then fold in 1/2 cup panko breadcrumbs. Season the mixture with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cover and refrigerate for 1 hour to firm up.
• While the crab mixture chills, make the avocado aioli: in a food processor or blender, process 1 large avocado, 2 tablespoons sour cream, 1 tablespoon fresh lime juice, and 1/4 cup water until smooth. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cover and refrigerate until ready to use.
• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• Peel the 3 large green plantains: trim the ends, then use a vegetable peeler (or a sharp knife) to remove the peel and to slice each plantain lengthwise into thin strips (you should get about 40 slices total).
• Arrange the plantain strips in a single layer on the prepared baking sheets. Lightly brush both sides of the strips with vegetable oil. Bake for about 3 minutes—just until the plantain strips become pliable but not browned. Remove from the oven and let cool slightly so they are easy to handle.
• Place a sheet of plastic wrap on your work surface. Arrange 4 plantain strips in a spoke pattern on the plastic wrap. Scoop about 1/3 cup of the chilled crab mixture into the center and gently pat into a compact round cake. Wrap the plantain strips around the cake and pull the plastic wrap tightly to hold the shape. Repeat with the remaining plantain strips and crab mixture.
• Refrigerate the wrapped crab cakes for at least 1 hour to set.
• When ready to cook, unwrap the crab cakes and discard the plastic wrap. Pour enough vegetable oil into a large skillet to lightly coat the bottom and heat over medium-high until hot and shimmering.
• Fry the crab cakes in batches, 3 to 4 minutes per side, until evenly browned and heated through. Avoid overcrowding the pan. Transfer cooked cakes to a paper towel–lined plate and gently pat to remove excess oil.
• Top each crab cake with the chilled avocado aioli and serve warm.