Food & Cooking Recipes Appetizers Crab Salad with Avocado and Tostones 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 35 mins Total Time: 35 mins Yield: 36 Don't have a mallet to flatten the tostones? Just use a saucer, a spatula, or the flat bottom surface of a measuring cup. Ingredients Safflower oil, for frying 3 green plantains, peeled and sliced ½ inch thick Coarse salt ½ pound jumbo lump crabmeat, picked over 3 tablespoons mayonnaise ½ avocado, cut into ¼-inch dice (½ cup) 2 tablespoons fresh lime juice 2 tablespoons finely chopped fresh chives 2 radishes, trimmed and cut into matchsticks, for garnish Directions Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt. Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours. Rate it Print