Crunchy Alaska King Crab Tostones (Cuba)
Serving Alaska king crab is guaranteed to add a wow factor to the menu. Chef Toni Sakaguchi pairs the deliciously sweet king crab meat with citrus, oregano and mango salsa. She uses the mixture as a topping for crispy tostones, which are double-fried and pressed plantains. This dish makes for a great appetizer or addition to a bar menu.
|Cooked Alaska King crab meat||20 oz.|
|Red onions, ¼-in. dice||¼ cup|
|Oregano, chopped||1 Tbsp.|
|Lime juice||¼ cup|
|Extra virgin olive oil||¼ cup|
|Salt and pepper||to taste|
Gently fold together crab, red onion, oregano, lime juice and olive oil. Season to taste with salt and black pepper.
Top each tostone with crab mixture.
Yields 10 servings
This program brought to you by
The Alaska Seafood Marketing Institute