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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Stone Crab Chilean Casserole

February 5, 2021 by Pilar Hernandez 1 Comment

Versión en español

Stone crab chilean casserole Pastel de Jaiba

This stone crab Chilean casserole or Pastel de Jaiba or Chupe de Jaiba is a traditional and delicious Chilean recipe, and many restaurants offer it on their menu along the coast and in Santiago, the capital.
It was not so common in my family; my grandmother preferred the seafood casserole or Chupe de Mariscos. While spending the summer in Duao and Lipimávida, the seafood offer was immense, and the crabs were more expensive and laborious.
In the US, Jaiba is sold as stone crab and sold fresh only in certain months of the year. Crab or crab meat is easy to find frozen and can be used in this recipe thawed and drained. Or you can use Kanikama (fake crab made from fish).

This is a main dish and quite filling so plan on serving it with a green salad and a fruit-based dessert.

You may also be interested in the recipe: Chilean Ceviche.

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Stone Crab Chilean Casserole

Stone Crab Chilean Casserole

  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Seafood
  • Method: Oven baked
  • Cuisine: Chilean
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Description

Pastel or Chupe de Jaiba is a popular Chilean dish, easy to find in restaurants and at home.


Ingredients

Scale
  • 1 yellow onion 
  • 1 tablespoon of vegetable oil 
  • 2 garlic cloves, finely chopped 
  • 1/2 teaspoon of sweet paprika 
  • 1/4 teaspoon cumin 
  • 450 grams of shredded crab meat or chopped assorted seafood 
  • 1/2 cup white wine (Sauvignon Blanc) or seafood broth 
  • 150 grams of soft bread soaked 
  • 1/2 – 1 cup of milk to soak the bread 
  • 1/2 cup of heavy cream 
  • 2 tablespoons of breadcrumbs 

Instructions

  1. In a bowl, tear apart the bread and soak in milk, mash with a fork to obtain a paste. 
  2. Peel and chop the onion into small cubes. 
  3. Preheat the oven to 200C or 400F. 
  4. In a medium saucepan, heat a tablespoon of oil, add the onion, cook stirring over medium-high heat for 5 minutes until golden brown, add the garlic, paprika, cook, salt, and pepper. Cook for 1 minute, stirring. 
  5. Add the crab meat, stir. Add the wine and cook until evaporated, a couple of minutes. Lower the heat to medium, add the soaked bread, discard the unabsorbed milk. 
  6. Mix well and add the heavy cream, taste and adjust the seasoning. Let thicken if necessary. 
  7. Place in a baking dish spread well. Sprinkle with breadcrumbs and lay the cheese slices. 
  8. Bake for 20 minutes or until golden and bubbly. Serve hot. 

Keywords: stone crab casserole, pastel de jaiba

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Stone Crab Chilean Casserole
Pastel de Jaiba
Chupe de Jaiba
Stone crab chilean casserole
Pastel de Jaiba
Chupe de Jaiba
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Filed Under: Chilean Seafood, Home Page - Highlight, Shellfish

About Pilar Hernandez

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  1. Pastel de jaiba chileno | En Mi Cocina Hoy says:
    February 6, 2021 at 1:20 pm

    […] English version […]

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