Entree: French Guiana – Northern Culinary Region – Matété de Crabe (Spiced Guianese crab and rice stew cooked with okra, peppers, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Total 42 min

Ingredients

- 3 whole blue crabs, cleaned, about 8–10 oz (225–280 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 green bell pepper, seeded and chopped, about 6 oz (170 g)
- 1 cup (150 g) okra, sliced
- 1 cup (240 g) diced tomatoes (canned or fresh)
- 1 tbsp (15 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, whole or pierced (adjust to taste)
- 2 cups (370 g) long-grain rice, rinsed
- 4 1/2 cups (1.08 L) fish stock or water
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/4 cup (15 g) chopped fresh parsley
- 2 green onions, sliced, about 1 oz (30 g)
- 1 tbsp (15 ml) lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse and clean the crabs; crack the claws and bodies slightly so flavors penetrate during cooking. Pat dry and set aside.
2. Heat the oil in a large heavy pot over medium heat. Add the chopped onion, garlic and bell pepper and sauté until translucent, about 5 minutes.
3. Stir in the tomato paste and diced tomatoes and cook 2–3 minutes until fragrant. Add the whole Scotch bonnet (pierced if you want less heat) and thyme.
4. Add the crabs to the pot and brown briefly, about 3–4 minutes, turning pieces so they color on all sides.
5. Add the sliced okra and the rinsed rice, stirring gently to combine with the crab and vegetables.
6. Pour in the fish stock or water, bring to a boil, then reduce heat to low, cover, and simmer gently for 18–22 minutes, or until the rice is tender and the liquid is absorbed.
7. Uncover, stir in chopped parsley, sliced green onions and lime juice; season with salt and pepper to taste. Remove the whole hot pepper before serving if desired.
8. Serve hot straight from the pot, offering extra lime wedges at the table.