Easter menu: Crab Matoutou Recipe

Easter menu: Crab Matoutou recipe – Seafood dish from Guadeloupe.


– 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 cinnamon cloves

– Salt and pepper

– water


  • Heat the oil in a large saucepan, sauté the cloves of garlic until golden; drain and set aside;
  • sauté the shallots in the oil for a few minutes until transparent but not colored;
  • add the rice and sauté the raw grains for 2 minutes;
  • 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;
  • 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;
  • correct the seasoning; fluff the rice with a fork;
  • present the pot on the table, set over a warmer.