Crab and Spiced Rice (Martinican Matoutou)

A traditional dish from Martinique, crab matoutou is usually prepared for the Easter and Pentecost celebrations. Families then meet on the beaches to enjoy it in a friendly and lively atmosphere. This typical recipe, which is left to slowly simmer, is made with land crabs, rice and spices.

10 fresh land crabs
4 Tbsp. vegetable oil
4 cloves garlic, peeled and crushed
½ cup shallots, finely chopped (125 mL)
2 onions, minced
2 cups long-grain rice, uncooked (500 mL)
2-3 tomatoes
2 Tbsp. chives, chopped
½ tsp. hot chili, finely chopped
1 bay leaf
2 Tbsp. minced parsley
5 limes, freshly squeezed
5 bay rum seeds
2 bay rum leaves
5 cinnamon cloves
sea salt
black pepper, freshly cracked
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 coloured. 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 and fluff the rice with a fork.

Serve the pot on the table, set over a warmer.

Makes 4-6 servings.