Matoutou de Crabes

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is the Carib word for a dish that was originally made with cassava meal but is now more often cooked with rice. In Guadeloupe the dish with rice is called matété, with cassava meal, matoutou.


  • 2 lb. crab meat, fresh, tinned or frozen, picked over to remove any shell or cartilage
  • 4 tablespoons olive oil


Heat the oil in a heavy casserole, add the crab meat, and cook for a few minutes, stirring from time to time. Add all the ingredients, except the rice, and sauté for a minute or two longer. Add the rice and 4 cups of water, cover and cook over low heat until the rice is tender and all the liquid absorb