Receta Sweet Potato Tostones with Blue Crab Cake, Jalapeno Fried Corn, and Citrus Avocado Cream

• Avocado Cream:
• ½ large ripe Mexican avocado
• Juice of 2 small fresh oranges (about ¾ cup)
• Juice of one lime (about ¼ cup, scant)
• 2 T olive oil
• 1 fresh jalapeno, seeds and membranes removed
• 2 cloves garlic
• ½ cup fresh cilantro leaves
• 1 T agave syrup
• 1 t salt
• Sweet Potato Tostones
• 2 large sweet potatoes
• 2 teaspoons salt
• 3 teaspoons freshly ground pepper
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Blue Crab Cakes
• 1 pound lump crab meat, picked over
• 6 sliced green onions, white and green parts
• 1 cup bread crumbs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• juice of half a lemon
• 1 egg, beaten
• 1 teaspoon hot pepper sauce
• 4 tablespoons melted butter
• ½ cup Panko crumbs
• 1 tablespoon butter
• 1 tablespoon olive oil
• Jalapeno Fried Corn:
• 1 tablespoon butter
• 4 ears fresh corn, cut from the cobs
• 1 fresh jalapeno, seeded and minced
• 2 green onions, finely sliced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 teaspoon sugar

Direcciones