Plantain- Wrapped Crab Cakes with Avocado Aioli

Stir together Old Bay seasoning, mayo, yolk, mustard, hot sauce and worcestershire sauce. Fold dressing into crab meat. Then fold in breadcrumbs. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and chill for 1 hour.

Prepare aioli: In a food processor, process avocado, sour cream, lime juice, and water in a food processor until smooth. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and chill.

Preheat oven to 350°F. Line baking sheets with parchment paper. Peel plantains. Use vegetable peeler to slice plantains lengthwise (you should be able to get about 40 slices). Place strips on prepared baking sheets and spray the sliced plantains lightly with cooking spray. Bake for about 3 minutes, just enough to allow the plantains to become pliable. Remove from oven.

Prepare the cakes: Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap. Scoop about 1/3 cup of crab meat mixture in the center of each wheel and pat into a round cake. Wrap plantains around the cake, and pull plastic wrap around each crab cake. Repeat with remaining plantains and crab mixture. Chill wrapped crab cakes for at least an hour.

Drizzle oil in a large skillet and heat to sizzling. Fry crab cakes over medium-high heat for 3 to 4 minutes on each side, or until evenly browned. Remove and pat dry.

Top each crab cake with avocado aioli and serve warm.