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Crab pimentade: recipe illustration
Everyday meals

Crab pimentade

Pimentade is a festive Guianese dish: crab meat cooked in a broth flavoured with chilli and lime. Served hot with rice or cassava, it is mostly enjoyed at big family gatherings.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Dismantle the cooked crabs: remove the shell, pick out the meat and keep the bodies and claws for the broth.
  2. Finely chop the onion, shallots, garlic, parsley and peppers, keeping the seeds if you like it hot.
  3. Heat the oil in a large saucepan and sweat the onions and shallots over medium heat for 5 minutes, until translucent.
  4. Add the diced tomatoes, turmeric, thyme and peppers, then simmer for 5 minutes.
  5. Pour in 1 litre of water, add the crab shells and let it bubble gently for 10 minutes to make a fragrant broth.
  6. Remove the shells, add the crab meat and the juice of the limes, then season with salt and pepper.
  7. Simmer gently for another 5 minutes, adjust the acidity and heat, and serve piping hot with the rice.

Variations and tips

Family version. Replace part of the crab with white fish to reduce the cost.

Using what's available. Use drained canned crab or thawed frozen crab in place of fresh crab.

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Original Ecomely recipe.