Ever since I was young, my family and I have been enjoying summers in Cape Cod, MA, where fresh seafood is always readily available. In addition to the striped bass we would catch off my father’s boat, I also loved the crab cakes we had each summer. However, with an ever growing list of food allergies, I have had to eliminate both grains and eggs from my diet, the primary ingredients that transform crab meat into those delicious, crunchy cakes. Though I have scoured the internet for alternate crab cake recipes, I never could quite find one that suited my needs; which finally lead me to create these crab cakes with a Mexican twist. What I love about this recipe is how versatile it is. If you are allergic to shellfish, simply substituting canned tuna or salmon would make for an equally delicious meal for dinner, lunch, or even breakfast! By using pureed plantain as both the binder and moisture component, these crab cakes form a perfectly golden crust on the outside, while still keeping the inside succulent and flavorful. There is no better way to bring back the fond memories of summer time, than cooking up this quick and easy crab cake recipe. Enjoy!