Directions

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.