Crab Lump Haitian Marinad
Crab Lump Haitian Marinad
Ingredients
For the Crab Marinad
- 1 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 teaspoon baking powder
- 1/4 cup Epis
- 16 ounces lump crab meat, drained
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 scotch bonnet, finely diced, seeds removed
- 1 lemon, zested
- 2 cloves garlic, minced
- 1 teaspoon Adobo seasoning, or to taste
- 1 teaspoon Sazón seasoning, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon Complete seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 3 cups frying oil, such as vegetable or canola
For Plating (Optional)
- 1/2 cup cilantro aioli, as needed
- 1/4 cup pikliz, as needed
Instructions
- 1
Prepare all aromatics: Dice the yellow onion, red bell pepper, and green bell pepper. Finely dice the scotch bonnet, ensuring all seeds are removed. Mince the garlic cloves.
⏱️ 10 min
- 2
In a large mixing bowl, sift the all-purpose flour. Add the baking powder, Adobo seasoning, Sazón seasoning, paprika, onion powder, Old Bay seasoning, Complete seasoning, salt, and black pepper. Whisk to combine the dry ingredients thoroughly.
⏱️ 3 min
- 3
Gradually add the water and Epis to the seasoned flour mixture. Whisk continuously until a smooth batter forms, ensuring there are no lumps.
⏱️ 5 min
- 4
Add the lemon zest, diced yellow onion, red bell pepper, green bell pepper, finely diced scotch bonnet, and minced garlic to the batter. Stir gently to incorporate all the aromatics.
⏱️ 3 min
- 5
Carefully fold in the lump crab meat, being gentle to keep the chunks intact. Do not overmix.
⏱️ 2 min
- 6
Pour the frying oil into a deep pot or Dutch oven, ensuring there is at least 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 7
Once the oil is hot, carefully drop spoonfuls of the crab marinad batter into the hot oil. Do not overcrowd the pot; fry in batches. Fry for about 4-6 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 15 min•🌡️ 360
- 8
Remove the fried marinad with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 9
To plate, spread a smear of cilantro aioli on a serving plate (if using). Arrange the hot crab marinad on top of the aioli. Garnish with pikliz for a touch of acidity and heat (if using). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Lump Haitian Marinad
For the Crab Marinad
- 1 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 teaspoon baking powder
- 1/4 cup Epis
- 16 ounces lump crab meat, drained
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 scotch bonnet, finely diced, seeds removed
- 1 lemon, zested
- 2 cloves garlic, minced
- 1 teaspoon Adobo seasoning, or to taste
- 1 teaspoon Sazón seasoning, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon Complete seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 3 cups frying oil, such as vegetable or canola
For Plating (Optional)
- 1/2 cup cilantro aioli, as needed
- 1/4 cup pikliz, as needed
Instructions
- 1
Prepare all aromatics: Dice the yellow onion, red bell pepper, and green bell pepper. Finely dice the scotch bonnet, ensuring all seeds are removed. Mince the garlic cloves.
⏱️ 10 min - 2
In a large mixing bowl, sift the all-purpose flour. Add the baking powder, Adobo seasoning, Sazón seasoning, paprika, onion powder, Old Bay seasoning, Complete seasoning, salt, and black pepper. Whisk to combine the dry ingredients thoroughly.
⏱️ 3 min - 3
Gradually add the water and Epis to the seasoned flour mixture. Whisk continuously until a smooth batter forms, ensuring there are no lumps.
⏱️ 5 min - 4
Add the lemon zest, diced yellow onion, red bell pepper, green bell pepper, finely diced scotch bonnet, and minced garlic to the batter. Stir gently to incorporate all the aromatics.
⏱️ 3 min - 5
Carefully fold in the lump crab meat, being gentle to keep the chunks intact. Do not overmix.
⏱️ 2 min - 6
Pour the frying oil into a deep pot or Dutch oven, ensuring there is at least 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 7
Once the oil is hot, carefully drop spoonfuls of the crab marinad batter into the hot oil. Do not overcrowd the pot; fry in batches. Fry for about 4-6 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 15 min•🌡️ 360 - 8
Remove the fried marinad with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 9
To plate, spread a smear of cilantro aioli on a serving plate (if using). Arrange the hot crab marinad on top of the aioli. Garnish with pikliz for a touch of acidity and heat (if using). Serve immediately.
⏱️ 5 min