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Recipe · Martinique
Crabe farci antillais (matoutou)
French Caribbean stuffed crab
⏱ 90 minServes 6Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6land crabsor brown crabs- 300 g (11 oz)crabmeat
150 g (5 oz)fresh breadcrumbs
200 ml (¾ cup)milk
2onions
2cives (Caribbean scallions)
4 clovesgarlic
1/2Scotch bonnet chili
1 tbspallspice
1lime
Parsleythyme
50 g (2 oz)breadcrumbsbutter, salt, pepper
- 6 land crabs or brown crabs
- 300 g (11 oz) crabmeat
- 150 g (5 oz) fresh breadcrumbs
- 200 ml (¾ cup) milk
- 2 onions
- 2 cives (Caribbean scallions)
- 4 cloves garlic
- 1/2 Scotch bonnet chili
- 1 tbsp allspice
- 1 lime
- Parsley thyme
- 50 g (2 oz) breadcrumbs butter, salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the crabs for 15 minutes in salted water with lemon.
- Pick out all the meat, keeping the shells for serving.
- Soak the bread in the milk.
- Finely chop the onions, scallions, garlic, chili, parsley and thyme.
- Sweat this mixture in butter for 8 minutes.
- Add the crabmeat, allspice, salt and pepper and mix.
- Stir in the squeezed bread and the lime juice.
- Fill the shells with stuffing and top with breadcrumbs and dots of butter.
- Bake for 12 minutes at 200°C (400°F) until golden.
- Serve hot with a lemon wedge.
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