2 lg. green plantains, sliced, fried and mashed
1 med. onion, diced
1 green pepper, diced
2 lg. garlic cloves, mashed
2 tbsp. tomato sauce
1 bell pepper, diced (pimiento morron)
5 green pitted olives, diced
1 c. lobster meat, slightly cooked
1 c. fresh shrimp, peeled and cooked
1 c. crab meat, cooked
1 tbsp. olive oil
Fresh parsley to decorate

Prepare creole sauce as follows: In large frying pan, add olive oil, onion, green pepper, bell pepper, olives, tomato sauce and cook at medium heat until tender. Add seafood and cook in low heat for 15 to 20 minutes.

In a large bowl, mash plantains, 1 tablespoon olive oil, garlic and blend well. Turn over plantain mixture (mofongo) onto a 7-inch diameter plate. Make a hole in center of plantain mixture. Fill with seafood sauce. Garnish with parsley and very thinly sliced bell pepper. Serve with tossed salad, oil and vinegar. Serves 4.