- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Allen Susser
Ingredients
- 3/4 cup Roasted Sweet Corn
- 2 tablespoons Olive Oil
- 3 tablespoons Red onion diced
- 2 tablespoons Anaheim Chile diced
- 1/2 teaspoon Chopped Garlic
- 2 teaspoons Lemon Juice (use Lime Juice)
- 1/2 teaspoon Cumin ground
- 1 tablespoon Cilantro chopped
- 1/4 teaspoon Habanero Chile minced
- 3/4 cup Crabmeat cooked
- 1 dash Kosher Salt
- 12 dash Tostones crisp
- Tostones (Plantain Chips)
- 3 large Plantain Bananas
- 2 tablespoons Kosher Salt
- Peanut Oil for frying
Directions
Caramelize the corn kernels in a hot pan by tossing constantly over medium heat until well browned. Remove the corn, add the olive oil and onion and sauté. After a few minutes return the corn to the pan and add the Anaheim chiles, garlic, lime juice, and cumin and sauté for a few seconds. Add the cilantro, habanero, and crab meat, and sauté for 30 seconds then remove from heat. Adjust the seasoning with the salt. Serve on the hot Tostones.
Peel the green skin from the fruit. Slice into coins as thin as possible. Soak in cold salted water until ready to fry. Preheat the oil to 375 degrees. Fry the plantains for several minutes until they start to turn golden. Remove from the oil and let cool for a moment. With a mallet, smash each coin to flatten, not break. Refry until crisp and golden brown.
Plantains
In the green stage plantains are very starchy and perfect for making tostones, a twice-cooked plantain and a Puerto Rican favorite. Ripe plantains are good for grilling.
