Crab Matoutou Recipe
Crab Matoutou
Flavors of Guadeloupe
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Cooking time: 30-35 minutes

Difficulty: Easy
- 10 crabs
- 4 tbsp. vegetable oil
- 4 cloves of garlic, peeled and crushed
- 125 ml (1/2 cup) finely chopped shallots
- 2 onions, minced
- 500 ml (2 cups) uncooked long-grain rice
- 2 or 3 tomatoes
- 2 tbsp. chopped chives
- 1/2 tsp. hot chili, finely chopped
- 1 bay leaf
- 2 tbsp. minced parsley
- 5 limes
- 5 bay rum seeds + 2 leaves
- 5 cinnamon cloves
- Salt and pepper
- water
  1. Heat the oil in a large saucepan, sauté the cloves of garlic until golden; drain and set aside;
  2. sauté the shallots in the oil for a few minutes until transparent but not colored;
  3. add the rice and sauté the raw grains for 2 minutes;
  4. add the water, chives, chili, bay leaf, thyme, salt and pepper; bring to a boil over high heat; reduce the heat to minimum, cover the pot and cook for 15 minutes;
  5. add the crab meat in large pieces with the parsley and lime juice; cover and cook for 5 minutes longer over low heat or until the water has been completely absorbed and the crab heated through;
  6. correct the seasoning; fluff the rice with a fork;
  7. present the pot on the table, set over a warmer.
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