Matterou of crabs

We spent the Easter weekend in Martinique on the beach, and there they all come together on the beaches where he cooks the traditional crab matoutou. We had also eat on the beach, but in a small fun very nice. We see a walk on the beach, a family kindly invited us to drink the local beer (Lorraine) and to taste the matutou. We were surprised by this generous invitation. We met a truly extraordinary family, it was extremely nice to drink a beer and taste the matutou eat in the palm of the hand. A sensational experience with sensational people.

1 kg thawed crabs


350g long grain rice



2 cive branches (about 30g)


1/2 onion


20 ml of oil



20g of butter



1 leaf of india


2 cloves of garlic



1 shallot


10 g of salt


2 g of cayenne pepper powder


> 2 g spiced bouquet spice blend



2 g spice mix 4 g | 6 g colombo powder



90 g diced tomato



1 chopped chili pepper (about 2g)




juice of 1/2 lemon


1 liter of water


5 branches of parsley

Brush the crabs and clean them by removing the ends of the pasta and fold over the belly. (I used ready-made tweezers there was no need to do all that.)

Remove the shell while keeping the yellow fat part. Wash well with lemon water then break the body in half, and crush the tongs, without emptying the flesh. In a Dutch oven, add a little oil, the onion cut into quarters, two cloves of garlic, the tomatoes cut into pieces. The bouquet garnished chopped, a turkey leaf, salt pepper and fry. Add the crabs, make it back again. Cover with water. Add the Christophines previously peeled and rid of the central part then cut into pieces. Cook for about 25 minutes. Then add the crab fat, a red pepper lemon juice and simmer another 20 to 25 minutes, adding a little water. Cook the rice. Before serving, mix crab and rice, taking care to isolate the chili.