Matoutou de Crabes

Name: Matoutou de Crabes
Yield: Serves 6
Cuisine: Americas
Ingredients: 2 lb. crab meat, fresh, tinned or frozen, picked over to remove any shell or cartilage; 2 cups rice; 1 teaspoon fresh hot red pepper, seeded and chopped; Salt, freshly ground pepper; 1 tablespoon chopped parsley; 3 tablespoons lime juice; 1 bay leaf; ¼ teaspoon thyme; 2 tablespoons chopped chives; 4 cloves garlic, crushed; 3 shallots, chopped; 4 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

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This is the Carib word for a dish that was originally made with cassava meal but is now more often cooked with rice.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.

Ingredients

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

Americas
Fish course
Pescatarian
Gluten-free
Caribbean

Method

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