Plantain-wrapped Crab Cakes with Avocado Aïoli

Plantain-wrapped Crab Cakes with Avocado Aïoli
15 Ingredients
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup mayonnaise
  • 1 egg yolk
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon Worcestershire sauce
  • 1 pound fresh jumbo lump crabmeat, drained and picked
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 avocado
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lime juice
  • 3 green plantains
  • 1/3 cup vegetable oil
Nutrition
263
13% daily value
10 servings
                                       
                                           
     

Fat

25% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 5

Carbs

7% 22

Carbs (net)

- 19

Fiber

11% 3

Sugars

- 8

Sugars, added

- 0

Protein

20% 10

Cholesterol

21% 62

Sodium

14% 332

Calcium

6% 60

Magnesium

11% 44

Potassium

11% 497

Iron

5% 1

Zinc

18% 2

Phosphorus

21% 145

Vitamin A

5% 42

Vitamin C

16% 14

Thiamin (B1)

5% 0

Riboflavin (B2)

9% 0

Niacin (B3)

12% 2

Vitamin B6

23% 0

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

64% 2

Vitamin D

22% 3

Vitamin E

20% 3

Vitamin K

6% 7

Sugar alcohols

- 0

Water

- 91
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