Chilean Pastel de Jaiba with Crab and Cheese

Name: Chilean Pastel de Jaiba with Crab and Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh Crab Meat; Olive Oil; Onion; Red Bell Pepper; Garlic Cloves; Heavy Cream; White Wine; Salt; Black Pepper; Breadcrumbs; Parmesan Cheese; Fresh Parsley; Butter; Lemon Wedges; Fresh Parsley Sprigs

A decadently creamy Chilean delicacy featuring crab and a crispy cheese topping

Immerse yourself in the coastal flavors of Chile with this traditional crab pie, known for its rich and creamy texture, beautifully complemented by a golden cheese crust.

1 h 30 min
4
Intermediate

Ingredients

Creamy Crab Filling

Fresh Crab Meat

500g, picked clean

Olive Oil

2 tbsp

Onion

1, finely chopped

Red Bell Pepper

1, finely diced

Garlic Cloves

2, minced

Heavy Cream

1/2 cup

White Wine

1/4 cup

Salt

Black Pepper

to taste

Cheese Topping

Breadcrumbs

1 cup

Parmesan Cheese

1/2 cup, grated

Fresh Parsley

1/4 cup, chopped

Butter

2 tbsp, melted

Garnish

Lemon Wedges

Fresh Parsley Sprigs

Preparation

Marinating the Crab Meat

Rinse and Dry Crab Meat

Rinse the crab meat and pat dry.

Marinate

Transfer to a bowl, drizzling with a bit of olive oil, and set aside.

Season

Season with salt and pepper.

Preparing the Vegetables

Heat Oil

In a skillet, heat olive oil over medium heat.

Sauté Onions and Garlic

Add onions and garlic, sautéing until onions are translucent.

Add Bell Pepper

Stir in bell pepper and cook until softened.

Deglaze your pan with a splash of white wine for additional flavor.

Cooking Process

Sautéing Vegetables with Crab

Add marinated crab meat to the sautéed vegetable mixture.

Simmering

Pour in white wine and let simmer until liquid is reduced.

Combining

Add heavy cream, stirring gently to combine until the sauce thickens slightly.

Baking

Preheat the oven to 180°C (350°F). Transfer the mixture to a baking dish, top with the breadcrumb-cheese mixture, and bake for 15 minutes until golden.

Plating & Serving