From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downingtown, PA. Yield: 8 servings. 3 ripe avocados from Mexico, divided 1 lb. lump crab meat ½ cup sour cream ¼ cup coarsely chopped cilantro 3 Tbsp. lime juice 2 Tbsp. finely chopped shallot 2 Tbsp. seeded and finely chopped jalapeño ¾ tsp. salt, divided ¼ tsp. ground black pepper 1 green plantain, peeled 1 tsp. grated lime zest as needed, vegetable oil 2 plum tomatoes (about 1 cup), peeled, seeded, chopped Pit, peel and ...
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