Plantain-Wrapped Crab Cakes with Avocado Aioli

Instructions

1. In a medium bowl, stir together the mayonnaise, egg yolk, Old Bay, mustard, hot sauce and Worcestershire sauce to form a dressing.
2. 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.
3. 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.
4. Preheat the oven to 350°F. Line baking sheets with parchment paper.
5. 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.
6. 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.
7. 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.
8. Top each crab cake with avocado aioli and serve warm.