Pastel De Jaiba Chilean Blue Crab Pie Food

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PASTEL DE JAIBA (CHILEAN BLUE CRAB PIE)



Pastel De Jaiba (Chilean Blue Crab Pie) image

I found this one in a little South America cookbook from the UK (hence the metric measurements). This is very popular along the coastline of Chile. Posted for ZWT. The original recipe calls for whole crabs to be used because the dish can be served in the crab shells. If you prefer to use ramekins instead, cooked crabmeat can be used in place of whole crabs.

Provided by Muffin Goddess

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

400 ml heavy cream
200 g white bread, crust removed (preferably a sturdy bakery bread that will retain a bit of texture once soaked)
800 g whole blue crabs, cooked
80 g butter
100 g gouda cheese, grated (smoked Gouda would be good here)
50 g parmesan cheese, grated (fresh, not the sprinkle kind in the canister)
2 medium onions, chopped
salt, to taste
fresh ground pepper, to taste
1 tablespoon vegetable oil
chives, finely chopped for garnish

Steps:

  • Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes).
  • Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes). Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. Season to taste with salt and pepper.
  • For serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.

Nutrition Facts : Calories 987.7, Fat 70.5, SaturatedFat 40.9, Cholesterol 374.1, Sodium 1476.2, Carbohydrate 34.8, Fiber 2, Sugar 5.3, Protein 53.7

BREAKFAST CRAB PIE



Breakfast Crab Pie image

I love this for Sunday brunch, then later in the week we'll have leftovers as a main dish served with a salad.

Provided by Millereg

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 bunch scallion, chopped
1 large red pepper, chopped
6 ounces backfin crab meat
1 cup grated swiss cheese
1 cup grated cheddar cheese
8 large eggs
2 cups half-and-half
salt, to taste
1/2 teaspoon pepper
1 cup fresh breadcrumb

Steps:

  • Butter a 10-inch quiche pan.
  • Beat the eggs.
  • Mix all of the remaining ingredients together and add to the eggs.
  • Pour into the pan and bake at 350°F for about 45-50 minutes until set.
  • Cut into pie-shaped pieces and serve hot.

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14 CHILEAN FOODS YOU NEED TO TRY - NOMAD PARADISE

From nomadparadise.com
  • Empanada de Pino (Chilean Beef Empanadas) Empanada de pino is one of the most iconic dishes in Chilean cuisine. The pastry is made of wheat flour, milk, and eggs.
  • Cazuela de Vacuno (Beef and Vegetable Soup) The cazuela de vacuno is a traditional Chilean soup. This soup can be made with beef, turkey, chicken, goose, or pork, but the most classic one is made with beef.
  • Pastel de Jaiba (Blue Crab Casserole Pie) Pastel de jaiba is a classic dish, particularly popular on the Chilean coastline. It consists of a crab casserole pie prepared from chopped blue crab, cheese, and sturdy white bread soaked in milk.
  • Pastel de Choclo (Chilean Beef and Corn Casserole) Pastel de choclo‘s literal translation would be “corn pie”, and it is a delicious traditional seasonal dish in Chilean gastronomy.
  • Completo (Chilean Hotdog) Completo is one of the most popular and widely eaten meals in Chile. It is similar to the American hotdog, but at the same time, completely different.
  • Porotos Granados (Chilean Bean Soup) Porotos granados is a typical bean soup in the gastronomy of central-southern Chile. Although it has different variations, depending on the zone of the country, the most common recipe consists of beans cooked with mazamorra (cream of corn) or pilco (a mixture of corn grains, carrot, pumpkin, tomato, onion, garlic, and basil).
  • Chorillana (French Fries Topped with Meat, Onions, and Fried Eggs) Chorrillana is a popular traditional Chilean dish that consists of generous portions of French fries, egg, minced meat, and fried onions.
  • Kuchen (Chilean Fruit Pie) Kuchen is a traditional dessert from the south of Chile. Although its origin is German, it was adopted in these two South American countries following strong German immigration in the early 20th century.
  • Milcao (Potato Bread) The milcao, or also called melcao, is a kind of potato bread that is prepared by mixing raw and cooked potatoes together with other ingredients such as sausage.
  • Sopaipillas (Fried Pastries) Sopaipilla is a traditional Chilean food, consumed mainly in the central region of the country. It consists of a type of fried dough prepared from wheat and pumpkin flour.


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