Belizean Crab Stew Recipe

Serves/Makes: 6


  • 8-10 medium to large crabs
  • 2 green plantain (cut into small pieces)
  • 1 small pig's tail (cut off excess fat)
  • 1 large onion
  • 2-3 teaspoons Lea and Perrins Sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small round red recardo
  • 1/2 teaspoon thyme
  • 1/2 teaspoon any of your favorite seasoning
  • 2-3 cloves garlic, crushed
  • 1-2 cups thick coconut milk
  • Matilda foot (see the recipe below)
How to cook Belizean Crab Stew:
  • To kill crab, place it in hot boiling water.
  • Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws.
  • Add season. Boil pig tail and green plantain until tender.
  • Meanwhile, grate coconut and squeeze (leave 2 tablespoons milk for matilda foot).
  • Add seasons to crab in boiling water.
  • Add matilda foot to stew. Cook for another 15-20 minutes.
  • Lastly, add coconut milk and taste. Serve the Belizean Crab Stew hot with steamed rice.

Matilda Foot Recipe

Matilda Foot Ingredients:
  • 2 green plantains
  • 1 turn or half-ripe plantain
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 tablespoons coconut milk
  • 2 teaspoons baking powder
  • 1/2 tablespoon margarine
How to cook Matilda Foot:
  • Peel and grate plantains.
  • Mix flour, salt, and baking powder together.
  • Melt margarine (low heat).
  • Add margarine and milk to grated plantain, mix well.
  • Drop by teaspoon into boiling stew.


The Belizean Crab Stew recipe very easy to prepare and so good!

This recipe for Belizean Crab Stew serves/makes: 6

The Belizean Crab Stew recipe is adopted from The Belizeans Favorite Foods by Erleen Godfrey.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: South American (more South American recipes)

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