Plantain Sliders with Crab Patties Recipe
*This post includes a paid advertisement for CGA LTD.
INGREDIENTS
CGA Lemon Infused Coconut Oil - 1 (250ml) CGA Chilli Infused Coconut Oil - 1 (250ml) Ripe Plantain - 1 lb Crab Meat - 1/2 lb Salt - 1 tsp Black Pepper - 1/4 tsp Onion Powder - 1/4 tsp Chadon Beni (Culantro) - 1/8 cup (finely chopped) Chive - 1/8 cup (finely chopped) Minced Garlic - 1/2 tbsp Minced Ginger - 1/2 tbsp Mustard - 1 tbsp Lemon Juice - 1 Dash Mayonnaise - 1/4 cup
METHOD
Place crab meat in a bowl.
Add salt, black pepper, onion powder, chadon beni, chive, garlic, ginger, mustard, lemon juice and mayonnaise.
Mix together well, cover and let rest in the refrigerator for one hour.
Remove from refrigerator.
Scoop out a tablespoon of the crab mixture and form a patty, using your hands, no wider than an inch and a half.
Continue to make the rest of the patties.
Set aside.
Heat frying pan over medium heat.
Pour 200ml of chili infused coconut oil into pan and allow to heat up.
Place patties in pan, four to six at a time and cook until golden brown on both sides (about 3 minutes).
Remove from pan and place on a paper towel to soak up any excess oil.
Peel plantain and slice into round slices 1/4 inch thick.
Heat another pan over medium.
Pour 200ml of garlic infused coconut oil into pan and allow to heat up.
Place plantain in oil and let fry until golden brown on both sides (about 4 minutes).
Remove from pan and place on a paper towel to soak up any excess oil.
Now it’s times to build your sliders.
Place one plantain slice down, top with patty, sauce (we like honey mustard), lettuce and tomato.
Cover with a second plantain slice and enjoy!
