ANTILLEAN CRAB PILAF

Antillean Crab Pilaf image

"Matete is a tasty, aromatic crab risotto unique to the French Antilles. It originated from Marie Galante, a little island with a colorful history just south of Guadeloupe. Marie Galante has enjoyed a number of nicknames: lle d'Ainchi or Haitch; "island of greens"; "island of the hundred windmills"; Aulinagen, which means "land of cotton"; Marie Galante sombrero, because from a distance it looked like a Mexican hat; and its original Amerindian name of Tulukaera, which is also the name of the local land crab. It is fitting, therefore, that the exotic matete should also come from Marie Galante. The dish is so delicious it is now popularly served all over the French Antilles." posted for ZWT5 from globalgourmet.com

Provided by cookin_nurse

Categories Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

24 ounces crabmeat
1 lime, quartered
1/3 cup cooking oil
2 tablespoons oil
2 scallions, cleaned and finely chopped
3 garlic cloves, finely chopped
2 sprigs parsley, finely chopped
3 cups celery leaves, finely chopped
3 cups fish or 3 cups vegetable stock
4 sprigs thyme
1 whole fresh scotch bonnet pepper (chilli)
2 bay leaves
salt, and freshly ground
pepper
1 1/2 lbs rice

Steps:

To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside.
Remove the meat and set aside.
To the remaining hot oil, add the scallions, garlic, the claws, and the crab .
Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).
Add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock.
Stir the mixture, taking care not to crush the chile.
Taste and adjust the seasoning with salt and pepper.
Bring to a boil and add the rice. Stir again to mix.
Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile.
To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot -- the aroma alone will drive you nuts!

Nutrition Facts : Calories 1037.1, Fat 27.3, SaturatedFat 3.7, Cholesterol 71.4, Sodium 1490.4, Carbohydrate 149.1, Fiber 4.6, Sugar 2.5, Protein 44.1