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Fancy Fried Plantains with Crab Cilantro Lime Salad

Crab salads are very satisfying because they are easy to prepare and always eaten fresh.

While I usually like my crabmeat served with traditional Mid Atlantic recipes, from time to time I like to branch out and try something new.

I had a crab salad very similar to this recipe a few years ago while in Mexico. It was served it in a cocktail glass which made it look super fancy. They prepared their version a lot spicier than the recipe below. If you like to heat things up, add a few drops of Frank’s hot sauce. Just take care because once you dish Frank’s out, you can’t take it back. Also, I would strongly suggest serving this with a very frosty beer.

  • Prepare the crab cilantro lime salad.
  • In a medium bowl combine the cilantro, lime juice, lime zest, old bay, salt, crabmeat and optional scallion and Frank’s hot sauce.
  • Lightly toss until well combined.
  • Set aside to marinate.
  • In a heavy skillet over medium heat, heat the oil.
  • Carefully place in the plantains and lightly fry them until they are golden brown.
  • Transfer them to a paper towel lined plate to drain.
  • Set aside.
  • To assemble, place the fried plantains slices on a plate and cover it with thecrab cilantro lime salad.
  • Serve immediately.
  • Makes one generous appetizer serving.
  • For the Crab Cilantro Lime Salad:
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1 pinch of lime zest
  • 1 pinch Old Bay or equivalent seafood seasoning
  • 1 pinch salt
  • 8 ounces backfin or jumbo lump crabmeat, picked over for shells
  • optional: a pinch of finely chopped scallion
  • optional: Frank’s hot sauce
  • For the plantains:
  • ½ cup oil for frying
  • ½ very ripe plantain, peeled and sliced lengthwise
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