A Recipe from Cooking for a Cause: Crab & Plantain "Bite"

At NOCHI's recent Cooking for a Cause fundraiser, one standout dish showcased was originally crafted by the talented students behind the Kingston Soul pop-up restaurant in 2023. This recipe, a reflection of their passion for fusing Caribbean flavors with Southern soul, embodies the creative spirit of culinary students experimenting with bold tastes and cultural traditions. The dish pays homage to the vibrant flavors of Kingston while weaving in the comfort and heartiness that Southern cuisine is known for, offering a perfect blend of spice, warmth, and soul. The recipe’s journey from pop-up restaurant to a celebrated fundraiser feature highlights the students' ingenuity and the power of food to connect people and stories.

CRAB & PLANTAIN “BITE”

INGREDIENTS

TOSTONES

  • green plantain, cut into ¼” rounds

  • Manolete spice blend

CRAB SALAD

  • 1 mirliton, fine brunoised

  • ½ red onion, fine brunoised

  • 1 mango, ripe but firm, fine brunoised

  • 1 habanero, seeds and ribs removed, fine brunoised

  • 1 bunch cilantro, finely chopped

  • 2 limes, zest and juice

  • ½ cup habanero pickled watermelon, with pickling liquid

  • 2 lb jumbo lumb crab meat, picked through to remove shells

Directions

TOSTONES

  1. Use a 1.5” ring mold and cut plantain rounds into a uniform size.

  2. Fry plantains at 350oF until crispy on the exterior and slightly softened interior.

  3. Press flat, fry a second time, until disc is golden brown.

  4. Remove from fryer and immediately dust with salt and Manolete spice.

CRAB SALAD

  1. Mix first 7 ingredients and put into a cryovac bag. Vacuum seal and let sit to quickly marinade for 30 minutes.

  2. Gently mix crab with the marinated mix, including all liquid. Cover and refrigerate for 20 minutes.

  3. Fold in aioli until desired texture is reached. Taste and adjust seasoning with salt, cilantro, and lime.

  4. Serve crab salad on tostone. Garnish with aioli and pickled watermelon.

Jessica Sigmundsson