Bakbanana with crab and mango chutney

  • 4 persons
  • cooking time:15
  • difficulty


  • 1 tin of crabmeat 170 g, drained
  • 1 tbsp mayonnaise
  • 1 lime
  • sunflower oil
  • 1 plantain
  • 1 tbsp flour, sieved
  • 1 jar of mango chutney (preferably Sherwood)
  • cayenne pepper
  • chives, finely chopped
  • fried onions from a jar

How to prepare

Bakbanana with crab, mango chutney and chives. Delicious as an appetizer or as a snack!



  • 1 Mix the crab with the mayonnaise and a few drops of lime juice.
  • 2 Heat the sunflower oil to 170 °C .
  • 3 Cut the plantain into 6 mm thick slices. Sprinkle a sheet of plastic foil with the flour. Divide the flour over both sides of the banana slices and place this on the plastic foil. Place a sheet of plastic foil over the banana slices. Put a pan on the foil and apply slight pressure until the slices have become thinner.
  • 4 Fry the slices in the oil crisp and golden brown, count on a minute.
  • 5 Dab excess oil from the plantain with kitchen paper.
  • 6 Put a teaspoonful of mango chutney on each slice.
  • 7 Divide the crab over the mango chutney.
  • 8 Sprinkle the appetizers with cayenne pepper, chives and fried onions.