Fish & seafood
Chilean Crab Pie (Pastel de Jaiba)
Creamy baked crab gratin with milk-soaked bread, cheese and a touch of white wine.
Ingredients
- 400 g crab meat
- 2 onions, chopped
- 3 garlic cloves
- 3 slices sandwich bread
- 1 cup milk
- 1/2 cup white wine
- 1 cup grated cheese
- 1 teaspoon ají de color (paprika)
- Butter, salt, pepper and nutmeg
Step-by-step
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- Soak the bread in the milk and set aside.
- Chop the garlic and onion 4 sec/speed 5 and scrape down with the spatula.
- Add 30 g butter and sauté 6 min/Varoma/spoon speed.
- Add the ají de color, salt, pepper, nutmeg and white wine. Cook 4 min/100°C/spoon speed.
- Add the soaked bread and crab meat. Mix 20 sec/speed 3 until combined.
- Divide among individual ramekins, top with grated cheese and broil in the oven 15 min at 200°C.
- Serve hot, straight from the broiler.
Tips
- Drain the crab well so the pie doesn't turn out watery.
- A splash of pebre goes perfectly alongside.
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