Plantain Wrapped Crab Cakes with Avocado Aioli

Crab cakes are a classic dish that can elevate any meal to gourmet status, especially when they are wrapped in the delightful sweetness of plantains. This recipe for Plantain Wrapped Crab Cakes with Avocado Aioli offers a unique twist on a beloved favorite, combining the rich flavors of fresh crab meat with the tropical essence of plantains. The creamy avocado aioli adds a refreshing touch that perfectly complements the savory cakes. Get ready to impress your family and friends with this stunning dish that’s not only delicious but also visually appealing. Let’s dive into the details!

What You’ll Love About This Recipe

– The combination of flavors is unparalleled, with the sweetness of plantains balancing the richness of crab.
– The avocado aioli is a creamy, zesty addition that enhances each bite.
– This dish is gluten-free when using panko breadcrumbs made from rice flour.
– It’s perfect for entertaining, serving as an impressive appetizer or main course.
– The recipe is simple enough for home cooks of all levels to master.

The Essentials

• 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
• ½ cup panko (Japanese) breadcrumbs
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 1 large avocado, peeled and pitted
• 2 tablespoons sour cream (light is okay)
• 1 tablespoon fresh lime juice
• ¼ cup water
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 3 large green plantains
• Vegetable oil for frying

Tools & Equipment Needed

• Mixing bowls: For combining ingredients.
• Food processor: To blend the avocado aioli smoothly.
• Frying pan: For frying the crab cakes to golden perfection.
• Spoon or spatula: For shaping and flipping the crab cakes.
• Sharp knife: To slice plantains and avocado.

Plantain Wrapped Crab Cakes with Avocado Aioli: How It’s Done

Step 1: Prepare the Avocado Aioli

In a food processor, combine the avocado, sour cream, lime juice, ¼ cup of water, ¾ teaspoon of salt, and ¾ teaspoon of freshly ground black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary. Transfer to a bowl and set aside in the refrigerator to chill.

Step 2: Create the Crab Cake Mixture

In a large mixing bowl, whisk together the light mayonnaise, egg yolk, Old Bay seasoning, spicy brown mustard, hot sauce, and Worcestershire sauce until well combined. Gently fold in the crab meat, panko breadcrumbs, ¾ teaspoon of salt, and ¾ teaspoon of freshly ground black pepper. Be careful not to break up the crab meat too much.

Step 3: Prepare the Plantains

Peel the plantains and slice them into thin, long pieces. You should have about 12-15 slices. It’s best to use green plantains for this recipe, as they will hold their shape better when cooked.

Step 4: Shape the Crab Cakes

Using your hands, take a portion of the crab mixture and form it into a patty. Place a piece of sliced plantain on top of the crab cake and carefully wrap the sides of the plantain around the crab mixture to fully encase it. Repeat this process until all the mixture is used.

Step 5: Fry the Crab Cakes

In a large frying pan, heat about ¼ inch of vegetable oil over medium heat. Once hot, carefully place the plantain-wrapped crab cakes in the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and heated through. You may need to fry them in batches to avoid overcrowding the pan.

Step 6: Serve and Enjoy

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with a generous dollop of avocado aioli on the side. Enjoy your Plantain Wrapped Crab Cakes with Avocado Aioli!

Better Choices & Swaps

• Use Greek yogurt instead of sour cream for a healthier option.
• Swap out the spicy brown mustard for Dijon mustard if you prefer a milder flavor.
• Try using sweet potatoes instead of plantains for a different twist.
• If you don’t have Old Bay seasoning, a blend of paprika, celery salt, and black pepper works well too.

Mistakes Even Pros Make

• Overworking the crab mixture can lead to dense crab cakes. Be gentle when mixing.
• Not allowing the crab cakes to chill before frying can cause them to fall apart. Refrigerate for at least 30 minutes before cooking.
• Using too much oil can result in greasy crab cakes. Use just enough oil to cover the bottom of the pan.
• Not properly draining the crab cakes after frying can leave them soggy. Use paper towels to absorb excess oil.

Storage Pro Tips

To store leftover Plantain Wrapped Crab Cakes, allow them to cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze the uncooked crab cakes before frying. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will last for up to 3 months in the freezer.

Ask & Learn

Can I use frozen crab meat?

Yes, you can use frozen crab meat. Just be sure to thaw and drain it thoroughly before using it in the recipe to avoid excess moisture.

What can I serve with these crab cakes?

These crab cakes pair wonderfully with a fresh salad, roasted vegetables, or even a light pasta dish for a complete meal.

Can I make the avocado aioli ahead of time?

Absolutely! The avocado aioli can be made a day in advance. Just keep it stored in an airtight container in the refrigerator to maintain its freshness.

How can I make this recipe spicier?

For an extra kick, increase the amount of hot sauce in the crab cake mixture or add diced jalapeños to the mixture before frying.

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Hungry for More?

Whether you’re looking for more seafood recipes, creative appetizers, or healthy dips, this recipe for Plantain Wrapped Crab Cakes with Avocado Aioli is just the beginning. Explore your culinary skills and try out new combinations that excite your taste buds. Happy cooking!