Entree: French Guiana – National Cuisine – Matété de Crabe (Spicy Creole crab and rice stew cooked with coconut milk and aromatics)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Additional
10 min
Total
1 hr 5 min
Ingredients
- 3 whole crabs, approx. 10 oz (280 g) each, cleaned and halved
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 1 cup (240 g) ripe tomatoes, chopped (or 2 medium tomatoes)
- 1 Scotch bonnet or habanero pepper, whole (leave stem in for milder heat) or to taste
- 1 bell pepper (red or green), chopped, about 6 oz (170 g)
- 1 cup (240 ml) canned coconut milk
- 3 cups (720 ml) water or seafood stock
- 2 cups (370 g) long-grain rice, rinsed
- 1 tbsp (15 ml) tomato paste
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) fresh lime juice
- 1/2 cup (15 g) fresh parsley or cilantro, chopped
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
Instructions
1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion, garlic, and bell pepper and cook until softened, about 5 minutes.
2. Stir in the chopped tomatoes and tomato paste and cook 3–4 minutes until the mixture begins to break down.
3. Add the coconut milk, water or stock, thyme, bay leaves, whole hot pepper, salt, and pepper. Bring to a gentle simmer.
4. Add the cleaned crab pieces to the pot, nestling them into the broth. Cover and simmer 10 minutes to infuse the crab with the aromatics.
5. After 10 minutes, stir in the rinsed rice, ensuring it is evenly distributed in the liquid. Cover and simmer gently for 18–22 minutes, stirring once carefully halfway through so the rice cooks evenly and absorbs the broth.
6. Remove from heat when the rice is tender and the crab is cooked through. Discard bay leaves and, if desired, remove the whole hot pepper or keep for more heat.
7. Stir in the lime juice and chopped parsley or cilantro. Adjust seasoning with additional salt and pepper if needed. Serve hot, making sure each portion includes crab and rice.
