Sweet Potato Tostones with Blue Crab Cake, Jalapeno Fried Corn, and Citrus Avocado Cream Recipe
Ingredients
- Avocado Cream:
- ½ large ripe Mexican avocado
- Juice of 2 small fresh oranges (about ¾ cup)
- Juice of one lime (about ¼ cup, scant)
- 2 T olive oil
- 1 fresh jalapeno, seeds and membranes removed
- 2 cloves garlic
- ½ cup fresh cilantro leaves
- 1 T agave syrup
- 1 t salt
- Sweet Potato Tostones
- 2 large sweet potatoes
- 2 teaspoons salt
- 3 teaspoons freshly ground pepper
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Blue Crab Cakes
- 1 pound lump crab meat, picked over
- 6 sliced green onions, white and green parts
- 1 cup bread crumbs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- juice of half a lemon
- 1 egg, beaten
- 1 teaspoon hot pepper sauce
- 4 tablespoons melted butter
- ½ cup Panko crumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
- Jalapeno Fried Corn:
- 1 tablespoon butter
- 4 ears fresh corn, cut from the cobs
- 1 fresh jalapeno, seeded and minced
- 2 green onions, finely sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 teaspoon sugar
Directions
- Avocado Cream:
- Whiz all ingredients in a food processor until very smooth and set aside.
- Sweet Potato Tostones
- Peel potatoes and cut into 1 inch thick slices. Arrange in baking sheet, and bake at 350* for 30 minutes. Allow to cool for 10 minutes. Place a round on piece of wax paper, and using the back of a spatula, press down and flatten the round to less than ½ inch. Be gentle, to keep the round intact. Remove to a sheet of waxed paper, and repeat with remaining potato slices. Combine salt, pepper, nutmeg, and cayenne. Sprinkle over both sides of potato patties.
- Heat large non-stick skillet to medium-high heat. Add olive oil, and swirl to coat pan. Add potato patties, and cook until golden on both sides, about 5 minutes per side. Set aside on platter while you prepare crab.
- Blue Crab Cakes
- In the coastal south, we have an ample supply of blue crabs. If you live elsewhere, make use of what is readily available in your area.
- Place crab in a bowl. Toss with onions, crumbs, salt, pepper and lemon. Carefully stir in egg, butter and hot sauce. Form into 8 patties, about 1 inch thick. Press both sides into panko crumbs.
- Heat oil and butter in a large skillet over medium heat. Add crab cakes and cook on both sides until brown and crispy.
- Jalapeno Fried Corn:
- (prepare in a separate skillet while you prepare the crab cakes)
- Heat butter in a large skillet over medium high heat. Add corn, jalapeno, green onions, salt and pepper. Sautee for about 10 minutes. Add sugar and stir well. Continue to cook until the corn begins to caramelize. Reduce heat to warm until ready to use.
- To serve:
- Place one tostone on the serving plate. Top with one crab cake. Add corn around the stack, and dollop some of the avocado sauce on top of or next to the stack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 683 | |
| Calories from Fat 330 | 48% |
| Total Fat 37.42g | 47% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 4095mg | 171% |
| Potassium 848mg | 24% |
| Total Carbs 55.1g | 15% |
| Dietary Fiber 6.9g | 23% |
| Sugars 10.17g | 7% |
| Protein 33.91g | 54% |
