Avocado Crab Cakes with Crushed Plantain Chips

Ingredients

2 1/2 tablespoons olive oil

2 green onions, chopped

1 garlic clove, minced

1 pound lump crabmeat

1/4 cup mashed Avocado

1/2 cup crushed plantain chips

1 egg, beaten

1 lime

3/4 teaspoon salt

1 15.5-ounce can black beans, rinsed and drained

1 mango, chopped

1/2 red pepper, chopped

Directions

Heat 1/2 tablespoon of olive oil in a skillet over medium high heat and sauté onions for 2 minutes, or until soft. Add garlic and sauté one additional minute. In medium bowl, mix together the lump crabmeat, onions, Avocado, plantain chips, egg, juice of half the lime, and 1/2 teaspoon salt. Shape mixture into 6 crab cakes. Meanwhile, mix black beans, mango, red pepper, juice of the remaining half of the lime, and remaining 1/4 teaspoon salt in a medium bowl. Heat 1 tablespoon olive oil over medium high heat in a nonstick skillet. Add 3 crab cakes and cook until golden brown, about 3 to 4 minutes per side. Repeat with remaining 1 tablespoon olive oil and 3 crab cakes. Serve crab cakes over the black bean, mango, and red pepper mix. Makes 3 large servings.