Chupe de Jaiba Stone Crab

Versión en español

Pastel de jaiba or Chupe de jaiba is a delicious Chilean seafood dish with crab as its primary ingredient. In Spanish, “pastel de jaiba” translates to “crab pie” or “crab casserole.” It is a popular dish along the Chilean coast, where seafood is abundant, and it’s often enjoyed in restaurants or prepared at home for special occasions.

Essential ingredients for the Pastel de Jaiba:

• Crab meat: The main ingredient is typically fresh “jaiba de mar,” a coastal crab. In the US, Jaiba is sold as stone crab and fresh only in certain months. Crab or crab meat is easy to find frozen and can be used in this recipe thawed and drained. Or you can use Kanikama (imitation crab made from fish).
• Onions: Chopped onions sautéed to add flavor to the dish.
• Seasonings: such as garlic and sweet paprika, are common.
• Bread: Stale bread, typically soaked in milk or water and then mashed, is used as a binding agent to give the dish its characteristic texture. French bread works well.
• Cheese: Grated cheese, such as Parmesan or a similar variety, is sometimes used for added richness and flavor.

It was uncommon in my family; my grandmother preferred the seafood casserole or Chupe de Mariscos. While spending the summer in Duao and Lipimávida, the seafood offered was immense, and the crabs were more expensive and laborious.

Chupe de Jaiba is a very filling dish, so I plan on serving it with a green salad and a fruit-based dessert. It pairs very nicely with Sauvignon Blanc, hopefully from Chile, too.

It can be prepared in advance and reheated in the oven, and leftovers also reheat nicely. In Chile, serving it on the local pottery of Pomaire town is traditional. If you go to Santiago, Pomaire is a quick and fun visit.

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

Chupe de Jaiba Stone Crab

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

• Total Time: 1 hour
• Yield: 4

Ingredients

Units USM

• 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
• 4 slices of Muenster cheese

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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. 
   

• Author: Pilar Hernandez
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Oven baked
• Cuisine: Chilean

Nutrition

• Serving Size:
• Calories: 350
• Sugar: 13.4 g
• Sodium: 853 mg
• Fat: 11.1 g
• Saturated Fat: 4.4 g
• Carbohydrates: 47.3 g
• Fiber: 2.7 g
• Protein: 15 g