Crab cakes w/tostones and spicy remoulade

This recipe came to me while I was shopping for groceries. I love crab cakes, but I don't love that they often come with salad or alone. Why not serve mini crab cakes on top of a tostone? Aha moment!

Crab cakes
2-3 cans lump crab meat. (Bumblebee sells this, $15 for four cans at Costco)
1/4 cup minced onion
1/4 cup minced green pepper (optional)
1/2 cup panko bread crumbs
1/4 cub regular bread crumbs
1 teaspoon dry mustard
1/4 teaspoon scotch bonnet pepper. (optional, if you don't have it, use a good hot sauce)
1/2 cup mayo
chopped chives (for garnish)
1 kirby--thinly sliced

Tostones
2 green plantins

Spicy remoulade
2 teaspoons Sri Ratcha spicy hot sauce
pinch of garlic
1/2 cup mayo

Step 1
Drain the crab, then place into a large bowl. Flake with a fork until pieces are throughly seperated.
Add the onion, followed by the green pepper if using, dry mustard, mayo, scotch bonnet, and bread crumbs. Mix together until well incorporated and a little pasty. Add salt and pepper to taste.

Step 2
In a small bowl, mix the mayo, garlic and sri ratcha together. Adjust according to the level of spiciness you want.

Step 3
Peel the plantins then slice into 2 inch rounds. Set aside.
In a large skillet, add 1 cup of vegetable oil. When oil is thoroughly heated, add the plantins. Fry until cooked through, then remove from the heat.
Next, on a cutting board, use a small plate or the bottom of a small bowl to flatten the plantins. Add them back to the oil until they are crisp and brown. Remove, drain on paper towels then lightly salt.

Step 4
Roll the crab cakes into medium-sized meatballs, then flatten with your hands before cooking. Fry until light brown on both sides. Remove from heat, then drain on paper towels.

Step 5
Line the tostones on a flat serving platter or plate. Add a dollop of the remoulade, then a slice of kirby followed by another dollop of remoulade and a crab cake. Garnish the top of the crab cake with a final dollop of remoulade and the chives. Serve.

 

Shrimp and Avocado Salad

I made this recently for a brunch, and it was a hit. Basic recipe, but with a little twist.

1 1/2 pounds of medium-sized cooked shrimp.
(Uncooked shrimp has a nicer texture, but used cooked if you want to cut a corner)

2 ripe Haas Avocados, cubed

1/4 red onion, minced

handful of parsely, chopped.

3 rome tomatoes, choped (juice and seeds removed)

Lime-honey vinagrette
1 tablespoon of olive oil
1/2 teaspoon fresh minced garlic
1/4 teaspoon fresh minced ginger
2 teaspoons of honey
Juice of one lime plus zest
salt and pepper to taste

Step 1
Make the vinagrette. In a medium sized bowl, pour the olive oil followed by the garlic, and ginger. Next, add the honey and lime juice, then whisk together until it emulsifies. Add the salt and pepper plus the zest. Set aside.

Step 2
In another medium bowl, add the shrimp, onion and tomato. Pour the vinagrette over the shrimp.

Step 3
Add the avocado and toss lightly.Serve at room temp or slightly chilled.