Spicy crab tostones are a flavorful fusion of twice-fried plantains topped with a Japanese-style spicy crab salad. This recipe is a perfect example of the magic that happens when 2 culinary cultures collide.
When it comes to Caribbean cuisine, few dishes embody the region’s vibrant flavors and rich culture as much as tostones. These twice-fried green plantains are a beloved staple across the islands, serving as the perfect canvas for a variety of toppings. In Puerto Rico, we put everything on tostones — ropa vieja to shrimp creole, and sometimes just plain old mayo ketchup. One of the most delicious and innovative ways to enjoy tostones is by pairing them with a Japenese spicy crab topping. This fusion of flavors not only brings the heat but also celebrates the influence of global cuisine on the island of Puerto Rico.
The Rise of Sushi in Puerto Rico
Sushi has found a special place in Puerto Rico’s vibrant culinary scene, blending traditional Japanese techniques with the island’s rich and diverse flavors. The fusion of sushi with local Puerto Rican ingredients has created a unique gastronomic experience that reflects the island’s multicultural heritage.
Sushi began to gain popularity in Puerto Rico in the late 20th century as Japanese cuisine started to spread globally. Initially, sushi was considered a luxury or exotic cuisine, typically available in upscale restaurants in urban areas like San Juan. However, as the demand grew, sushi became more accessible, and today, it can be found in a wide range of settings—from high-end restaurants to casual eateries and even food trucks.
Puerto Rican Influence on Sushi
What sets sushi in Puerto Rico apart is the creative fusion of local flavors with traditional Japanese ingredients. Here are some ways Puerto Rican influence is seen in sushi:
Tropical Ingredients: Puerto Rico’s abundant fresh produce, such as mango, avocado, and plantains, often finds its way into sushi rolls. These tropical fruits add a sweet, tangy twist to the traditional sushi experience.
Seafood: Given Puerto Rico’s proximity to the ocean, fresh seafood is abundant and plays a key role in the island’s sushi offerings. Local catches like red snapper, lobster, and octopus are often used in sushi dishes, adding a distinctly Caribbean flavor.
Fusion Rolls: Many sushi chefs in Puerto Rico have created signature rolls that reflect the island’s culinary traditions. For example, you might find sushi rolls incorporating mofongo (mashed plantains), skirt steak (churrasco), or sofrito (a blend of herbs and spices). These rolls are a testament to the creativity and adaptability of sushi to local tastes.
Sushi with a Twist: Some Puerto Rican sushi rolls might feature deep-fried elements, such as tempura-battered seafood or plantains, offering a delightful contrast in texture. The use of guava sauce, mayo-ketchup (a Puerto Rican staple), or even spicy pique (hot sauce) as drizzles on sushi rolls gives them a unique flair.
The Perfect Pair: Tostones and Spicy Crab
Tostones, with their crispy exterior and tender interior, are an ideal base for a multitude of toppings. Their mild flavor and satisfying crunch make them a versatile dish that can be enjoyed as a snack, appetizer, or even a main course. When topped with spicy crab, tostones are transformed into a luxurious treat that’s sure to impress at any gathering.
Crab, particularly when seasoned with a blend of spices, offers a delicate sweetness that pairs beautifully with the savory, starchy goodness of tostones. To give the spicy crab filling a Japanese sushi-style twist, we’ll incorporate flavors and ingredients commonly found in sushi. This means adding elements like Kewpie mayo, sriracha, and a touch of sesame oil for a creamy, umami-rich crab filling with a subtle heat. The combination of textures—the crunch of the tostone, the creamy richness of the crab, and the kick from the spices—creates a mouthwatering experience that’s hard to resist.
Can You Use Real Crab To Make Spicy Crab?
Absolutely! This recipe uses imitation crab, also known as surimi, which is traditionally used in Japanese cuisine. It is a processed seafood product that mimics the taste, texture, and appearance of real crab meat. Despite its name, imitation crab contains little to no actual crab. Instead, it is made primarily from a type of white fish, most commonly Alaska pollock, which is finely ground into a paste called surimi. You can absolutely substitute real crab if you would like to.
Loving this recipe? Check out these other delicious fusion dishes from Delish D’Lites!
- Ropa Vieja (Shredded Beef) Sliders
- Easy Mac and Cheese Empanadas
- Chicken Pot Pie Empanadas
- Philly Cheesesteak Empanadas
- Pavo Relleno de Mofongo (Mofongo Stuffed Turkey)
Spicy Crab Tostones (Montaditos De Spicy Crab)
Ingredients
- 16 tostones (fried plantains)
- 8 oz imitiation crab, shredded
- 1/4 cup Kewpie mayonnaise (or regular mayo) or more if needed
- 1 tbsp spicy chili crisp or sriracha (adjust to taste)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 green onion, sliced thinly
- 1 tsp toasted sesame seeds
- salt, to taste
- mayoketchup, for serving
Instructions
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Combine the crab and other ingredients, up to the sesame seeds. Mix thoroughly to combine. Season with salt to taste.
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Top the fried plantains with a spoonful of the spicy crab salad. Serve with mayoketchup on the side for drizzling.
