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.