Preparation Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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!