Crab Salad with Avocado and Tostones

Name: Crab Salad with Avocado and Tostones
Prep time: 35 min
Total time: 35 min
Ingredients: Safflower oil, for frying; 3 green plantains, peeled and sliced ½ inch thick; Coarse salt; 0.5 pound jumbo lump crabmeat, picked over; 3 tablespoons mayonnaise; 0.5 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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.