📝 About This Recipe
Matoutou is the legendary centerpiece of French Antillean Easter and Pentecost celebrations, a rich and aromatic crab and rice fricassee that captures the vibrant spirit of the Caribbean. This dish marries succulent land crabs (or blue crabs) with a complex blend of 'cives' (green onions), lime, and piquant habanero, all simmered until the rice absorbs every drop of the savory crustacean essence. It is a celebratory labor of love that brings the sun-drenched flavors of Martinique and Guadeloupe directly to your table.
🥗 Ingredients
The Crab Preparation
- 8-10 pieces Live Blue Crabs (cleaned, scrubbed, and backs removed; claws slightly cracked)
- 3 Lime Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics (Le Batch)
- 3 tablespoons Vegetable Oil (or neutral oil)
- 6 pieces Cives (or Scallions) (finely chopped)
- 1 large Yellow Onion (finely diced)
- 4 sprigs Fresh Thyme (leaves removed)
- 1/2 bunch Parsley (finely chopped)
- 4 pieces Allspice Berries (crushed)
The Braise and Rice
- 2 cups Long Grain White Rice (rinsed until water runs clear)
- 2 tablespoons Colombo Powder (or mild curry) (essential for authentic flavor)
- 1 tablespoon Tomato Paste
- 1 whole Scotch Bonnet or Habanero Pepper (kept whole to avoid excessive heat)
- 4 cups Boiling Water (or seafood stock)
- 2 pieces Bay Leaf
👨🍳 Instructions
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1
Place the cleaned crab pieces in a large bowl. Rub them thoroughly with lime juice, minced garlic, salt, and pepper. Let them marinate for at least 30 minutes to absorb the citrus and spice.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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3
Add the marinated crab pieces to the pot. Sauté them for 5-8 minutes, stirring frequently, until the shells turn a bright, vibrant orange.
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4
Lower the heat to medium and add the chopped onions, cives (scallions), thyme, and crushed allspice. Cook for 5 minutes until the onions are translucent and fragrant.
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5
Stir in the tomato paste and Colombo powder. Toast the spices with the aromatics for 2 minutes to unlock their full depth of flavor.
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6
Add the rinsed rice to the pot. Stir well to ensure every grain of rice is coated in the spice and oil mixture, sautéing for about 2 minutes.
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7
Pour in the boiling water (or stock) until the liquid covers the rice and crabs by about an inch. Add the bay leaves and the chopped parsley.
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8
Carefully place the whole Scotch Bonnet pepper on top of the liquid. Do not cut it! This provides the aroma of the pepper without the intense heat.
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9
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20-25 minutes. The rice should be tender and the liquid completely absorbed.
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11
Turn off the heat. Remove the whole chili pepper and the bay leaves. Let the pot sit, covered, for another 10 minutes to allow the steam to finish the rice perfectly.
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12
Gently fluff the rice around the crabs with a fork and serve immediately while steaming hot.
💡 Chef's Tips
If you cannot find live land crabs, fresh blue crabs or even snow crab clusters (cut into smaller pieces) work beautifully. Always rinse your rice multiple times to remove excess starch; this ensures the grains stay separate and fluffy rather than mushy. Be extremely careful not to burst the Scotch Bonnet pepper while stirring, or the dish will become incredibly spicy. For an even richer flavor, substitute one cup of the water with full-fat coconut milk. Authentic Matoutou is often slightly 'wet'—if the rice looks too dry before it is finished cooking, add a splash more boiling water.
🍽️ Serving Suggestions
Serve with a side of sliced avocado to provide a creamy contrast to the spices. A simple green salad with a sharp vinaigrette helps cut through the richness of the crab. Pair with a classic Ti' Punch (white rhum agricole, lime, and cane syrup) for the ultimate French Antillean experience. Provide plenty of napkins and nutcrackers—eating Matoutou is a hands-on, communal experience! Finish the meal with a light coconut sorbet or fresh tropical fruit.