Matoutou, or Matete de Crabes, the unconventional way
Matoutou or Matete de Crabs, a delicious one meal, made with fresh spices and crabmeat, the unconventional way.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
8ouncesor 1 cup ready to use Jumbo Lump Crabmeatclaws preferred
2medium size shallotssliced
Fresh black pepper
2-3juicy tomatoesseeds removed and quartered
¼teaspoonhot pepperhabanero or scotch bonnet, optional
2cupcooked white rice
Drain the liquid from the crabmeat if any, add the lemon or lime juice and set aside. In a pot under medium high heat, add oil. Add shallots, chives, garlic, parsley, tomatoes, cloves, salt, pepper, hot pepper if using and bay leaves. Cook for about 2 minutes and add crabmeat. Let mixture cook under medium to high heat for about 5 - 7 minutes stirring very gently not to break the crabmeat too much. Add cooked white rice and let simmer for 4 minutes. Serve immediately.
Alternatively, cook the rice in a fish or crustacean broth for more flavors or use seafood seasoning.
If using real crabs, you will need about 8 crabs
Clean the crabs and douse with limejuice. (Will need about 6 limes) Crush them slightly and place in a large stewpot along with the oil, chives, shallots, tomatoes, juice of 2 limes, parsley, thyme, salt, pepper, cloves, seafood seasoning diluted in water. Cook 15 minutes on high heat, season to taste with salt and pepper and add hot pepper. Let simmer for 30 – 40 minutes. Serve with cooked rice.
Cooking time does not include cooked rice. Use Pikliz instead of hot pepper (scotch bonnet or habanero) If you can find live crabs, try the recipe, taste better.
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