Mofongo With Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil

Mofongo 1. Peel and bake the plantains in an oven at 350F until soft 2. Remove from oven then mash together with garlic, olive oil, and adobo 3. Mold then saute with olive oil until outside is crispy Saffron Buerre Blanc 1. Heat up a little clarified butter then add rum and reduce by 75% 2. Add the white wine vinegar, saffron and salt 3. Remove from heat then slowly fold in cubes of whole butter to thicken sauce 4. Season with the saffron and cilantro at the end to adjust the taste Cilantro Oil 1. Mix cilantro with olive oil in a blender then strain Shallot jam 1. Slowly cook shallots in a saute pan then add balsamic vinegar an