Plantain-Wrapped Crab Cakes With Avocado Aïoli

• 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

1. Stir together first 6 ingredients. Gently fold dressing into crabmeat, and fold in breadcrumbs. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill 1 hour.
2. Puree avocado, sour cream, and lime juice with 1/4 cup water in a food processor until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and chill.
3. Heat oven to 350u0b0. Peel and slice plantains lengthwise using a mandolin or vegetable peeler. (This should yield 40 slices.) Place strips on a parchment paper-lined baking sheet, and lightly grease with cooking spray. Bake at 350u0b0 for 2 to 3 minutes or until pliable. Remove from oven.
4. Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap; repeat 9 times. Place 1/2 cup crabmeat mixture in center of each wheel, and cover crabmeat mixture with ends of plantain slices. Pull plastic wrap around each crab cake, and twist. Chill at least 1 hour.
5. Fry crab cakes in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until evenly browned. Remove and pat dry. Top each crab cake with avocado aioli, and serve warm.

bay seasoning, mayonnaise, egg yolk, brown mustard, hot sauce, worcestershire sauce, lump crabmeat, salt, freshly ground pepper, avocado, sour cream, lime juice, green plantains, vegetable oil

Taken from www.myrecipes.com/recipe/plantain-wrapped-crab-cakes-with-avocado-aoli (may not work)