Plantain and Crab Fritters with Cilantro-Lime Crema


  1. Heat fryer to 350-degrees.
  2. In mixing bowl, combine mashed Contigo Sweet Fried Plantains, Golden Dipt pancake mix, and milk, whisk to combine. Cover and set aside and allow to rest.
  3. In a blender, combine sour cream, mayo, lime juice, and cilantro, puree until smooth. Chill for later use.
  4. Combine the powdered sugar and chipotle chile pepper in a shaker, cover, and mix to combine.
  5. Add the red pepper brunoise, chopped chives, and drained crabmeat to the plantain batter and stir gently not to break the crab.
  6. Using a small portion scoop or tablespoon, scoop small fritters and gently place directly into fryer basket submerged in oil. Cook for 2-3 minutes or until they float. Remove and let drain briefly.
  7. Spoon the cilantro crema onto serving plate, top with plantain-crab fritters. Sprinkle the fritters with the chipotle powdered sugar, garnish with cilantro leaves.


  • 1 1/2 cups Contigo® Sweet Fried Plantains, mashed
  • 1 cup Golden Dipt® Pancake Mix
  • 1/2 cup Nature's Best Dairy® Ultra-Pasteurized Whole Milk
  • 2 tsp Peak Fresh Produce® Pepper(s), Red, brunoised
  • 1 tsp Peak Fresh Produce® Chives, Fresh, chopped
  • 8 oz Empire‚Äôs Treasure® Super Lump Crab
  • 1/4 cup Nature's Best Dairy® Sour Cream
  • 1/4 cup West Creek® Mayonnaise, Heavy Duty
  • 2 tsp Ascend® Juice, Lime
  • 1/4 cup Peak Fresh Produce® Cilantro
  • 2 tbsp Domino® 10X Sugar
  • 1/2 tsp McCormick® Chipotle Chile Powder