How to Make Tostones Video Recipe with George Duran & IMUSA

Mango, Crab, & Avocado Tostones

Ingredients: (Serves 6-8 as hors d'oeuvres)

8 oz. fresh lump crabmeat
2 ripened avocados, halved, pitted, peeled and chopped
2 ripened mangos, peeled, pitted, and chopped
2 tablespoon lime juice
1 small shallot, finely chopped
1 packet sazon or 3 tsp. salt
4 large green plantains
vegetable oil for frying
salt
Chopped chives for garnish

Preparation

In a medium bowl combine all of the crabmeat ingredients and season more if needed. Set aside. Peel plantains and cut into 1-inch slices.
Fill an IMUSA non-stick sauté pan with about ½ inch of vegetable oil and bring to heat until it begins to simmer.
In batches, fry both sides of plantain pieces until browned.
Using an IMUSA tostonera, or a heavy sauté pan, flatten each plantain slice evenly.
Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.

Place a spoonful of crabmeat on top of each of the tostones and garnish with chopped chives. Serve immediately.