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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.