Mango, Crab, & Avocado Tostones
Ingredients: (Serves 6-8 as hors d’oeuvres)
8 oz. fresh lump crabmeat
2 ripened avocados, halved, pitted, peeled and chopped
2 ripened mangos, peeled, pitted, and chopped
2 tablespoon lime juice
1 small shallot, finely chopped
1 packet sazon or 3 tsp. salt
4 large green plantains
vegetable oil for frying
Chopped chives for garnish
In a medium bowl combine all of the crabmeat ingredients and season more if needed. Set aside. Peel plantains and cut into 1-inch slices.
Fill an IMUSA non-stick sauté pan with about ½ inch of vegetable oil and bring to heat until it begins to simmer.
In batches, fry both sides of plantain pieces until browned.
Using an IMUSA tostonera, or a heavy sauté pan, flatten each plantain slice evenly.
Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.
Place a spoonful of crabmeat on top of each of the tostones and garnish with chopped chives. Serve immediately.
For more delicious recipes by Chef George Duran and other Chef Program recipes visit www.imusausa.com