• Crunchy Alaska King Crab Tostones (Cuba)


    Yields 10 servings

    • Ingredients
    • 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
    • Tostones
      50 ea.


    Yields 6 portions

    • Ingredients
    • Large plantains
      3 ea.
    • Kosher salt
      2 Tbsp.
    • Peanut oil, for frying
      2 qt.


    1. Make tostones.
    2. Gently fold together crab, red onion, oregano, lime juice and olive oil. Season to taste with salt and black pepper.
    3. Top each tostone with crab mixture.
    4. Suggested Sides:
      Mango-Avocado Salsa


    1. To make plantain chips: First peel the skin from the fruit. These chips can be sliced either crosswise into coins or lengthwise into long strips, and as thin as possible. Soak them in cold salted water until ready to fry. Preheat the oil to 375°F. Drain and pat dry the chips with paper towls. Fry until crisp and golden brown, about 1 to 2 minutes.
    2. To make tostones: Peel the skin from the fruit. Cut each plantain on the bias about ½ inch thick. You should end up with 12 to 15 slices. Soak in salted water for 20 minutes. Preheat the oil to 350°F. 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 tostone once, being careful not to break it but to flatten it. Refry the tostones now in 375°F oil, until they are golden brown.