A traditional dish from Martinique, crab matoutou is usually prepared for the Easter and Pentecost celebrations. Families then meet on the beaches to enjoy it in a friendly and lively atmosphere. This typical recipe, which is left to slowly simmer, is made with land crabs, rice, chives, onions, garlic, tomatoes, allspice leaves, chilli pepper, lemon, colombo powder and cloves.
On the Saturday before the Easter weekend every year, Le Vauclin hosts a crab fair, with entertainment, crabs for sale and takeaway food.