Matété de Crabes Traditionnel de Guadeloupe

Ingredients

• 12land crabs, cleaned and scrubbed
• To tastesalt
• 6 clovesgarlic, crushed
• 2chillies
• 3limes
• 800 glong-grain rice
• 200 gsmoked bacon
• 3onions
• 1 bunchspring onions
• 1 bouquetbouquet garni
• 2 tablespoonstomato purée
• A little, then 1.5 times the volume of the ricewater

Instructions

1. 1

   Marinate the crabs

   Break the crab claws. Marinate the cleaned crabs with salt, garlic, chilli and lime juice for 1 hour.

2. 2

   Brown the ingredients

   Fry the smoked bacon with the onions, spring onions and garlic. Add the crabs and cook until they turn red.

3. 3

   Simmer the crabs

   Stir in the tomato purée and bouquet garni, then add a little water. Simmer for 15 minutes.

4. 4

   Cook the rice

   Add the rice and stir to combine. Pour in water equal to 1.5 times the volume of the rice, add one whole chilli and cook over a low heat for 20 minutes.

What is matété de crabes?

Matété de crabes is a Guadeloupean rice dish made by simmering land crabs with rice and aromatic seasonings. Its island cooking tradition is reflected in the combination of crab, lime, chilli and spring onions.

This version builds flavour by marinating and browning the crabs before adding the rice. The rice then cooks in the same pot, taking on the savoury cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the smoked bacon and crab contribute fat and protein. Serve it with salad or vegetables to add freshness and balance the hearty rice portion.

Preparing the crabs

Clean crabs: scrub them thoroughly before marinating, and break the claws as directed so the seasoning can reach the meat.

Marinade: give the crabs the full hour with salt, garlic, chilli and lime. This step seasons them before they go into the pot.

Building the flavour

Smoked bacon: frying it with the onions and spring onions gives the base a savoury, smoky flavour.

Browning: add the crabs after the aromatics and cook until they turn red, as the method specifies. Take care not to rush this stage.

Cooking the rice

Cooking liquid: add the rice after the crabs have simmered with tomato purée, bouquet garni and a little water. Measure the later water addition as 1.5 times the volume of the rice.

Gentle heat: keep the pan at a low simmer for the stated 20 minutes. The recipe does not specify whether to cover the pan, so follow the original method and check the rice as it cooks.

Checking when it is ready

Crabs: look for the shells to turn red during browning, then simmer them for the full 15 minutes before adding the rice.

Rice: after 20 minutes over low heat, check that the grains are tender and the liquid has been absorbed. If the rice is still firm, continue cooking gently and check it often.

Serving the matété

Serve the rice and crabs together so each portion gets some of the seasoned cooking liquid and crab. A simple green salad or lightly dressed vegetables can provide a fresh contrast to the smoky, rich pot.

Recipe notes & tips

• Scrub the crabs well before marinating them.
• Break the claws before adding the marinade.
• Use the full 1-hour marinating time for the crabs.
• Keep the heat low once the rice is added.
• Measure the rice water by volume so the 1.5-to-1 ratio is accurate.

Variations

• Milder chilli: use less chilli in the marinade for a gentler heat.
• More lime: serve with extra lime wedges for a brighter finish.
• Fresh herbs: add chopped spring onion greens at the table.
• Less smoky: reduce the smoked bacon for a subtler savoury note.

Common mistakes to avoid

• Skipping the marinade: the crabs miss an hour of seasoning; allow the full 1 hour.
• Adding rice too soon: the crab base needs its 15-minute simmer first.
• Guessing the water: use 1.5 times the rice volume for the rice stage.
• Cooking too fast: high heat can make the rice cook unevenly; keep it low.
• Overcooking the rice: check it at 20 minutes and stop once tender.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat thoroughly in a pan with a small splash of water, stirring gently; ensure the crab is piping hot throughout.

Frequently asked questions