Crab Salad with Avocado and Tostones

Photo: Chris Court
Prep Time:
35 mins
Total Time:
35 mins

Don't have a mallet to flatten the tostones? Just use a saucer, a spatula, or the flat bottom surface of a measuring cup.


  • 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


  1. 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.

  2. 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.

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