Plantain-Wrapped Crab Cakes With Avocado Aïoli

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Coastal Living


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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

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