Pastel or Chupe de Jaiba is a popular Chilean dish, easy to find in restaurants and at home.
- 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
- In a bowl, tear apart the bread and soak in milk, mash with a fork to obtain a paste.
- Peel and chop the onion into small cubes.
- Preheat the oven to 200C or 400F.
- 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.
- 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.
- Mix well and add the heavy cream, taste and adjust the seasoning. Let thicken if necessary.
- Place in a baking dish spread well. Sprinkle with breadcrumbs and lay the cheese slices.
- Bake for 20 minutes or until golden and bubbly. Serve hot.
Keywords: stone crab casserole, pastel de jaiba