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Pastel de Jaiba con Choclo
A delightful Chilean casserole that combines the rich, savory flavor of crab (jaiba) with the sweet creaminess of corn (choclo). This dish is a comforting and flavorful representation of Chilean coastal and agricultural influences.
🧂 Ainekset
- 500 g Fresh crab meat(cooked and picked)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 30 g Butter
- 30 g All-purpose flour
- 300 ml Milk(warm)
- 100 ml Heavy cream
- 400 g Corn kernels(fresh or frozen)
- 50 g Parmesan cheese(grated)
- 2 large Egg yolks
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Parsley(chopped fresh)
- 50 g Breadcrumbs(for topping)
- 15 g Butter(for topping)
👨🍳 Ohjeet
- 1
Preheat oven to 180°C (350°F). Butter a medium-sized baking dish.
💡 Ammattilaisvinkit: Ensure the baking dish is well-greased to prevent sticking. - 2
In a saucepan, melt 30g butter over medium heat. Add chopped onion and minced garlic, sauté until softened, about 5-7 minutes.
- 3
Sprinkle flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to form a roux.
- 4
Gradually whisk in the warm milk and heavy cream until smooth. Bring to a gentle simmer, stirring, until the sauce thickens.
💡 Ammattilaisvinkit: Whisk continuously to avoid lumps. - 5
Stir in the corn kernels, grated Parmesan cheese, egg yolks, salt, pepper, and chopped parsley. Cook for another 2-3 minutes until the egg yolks are incorporated and the mixture is heated through.
- 6
Gently fold in the cooked crab meat. Be careful not to break up the crab too much.
💡 Ammattilaisvinkit: Use a gentle folding motion to keep the crab meat in larger pieces. - 7
Pour the crab and corn mixture into the prepared baking dish.
- 8
In a small bowl, mix breadcrumbs with 15g melted butter. Sprinkle this mixture evenly over the top of the casserole.
💡 Ammattilaisvinkit: This will create a golden, crispy topping. - 9
Bake for 30-40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- 10
Let the pastel de jaiba rest for 5-10 minutes before serving.
💡 Ammattilaisvinkit
- ✓Use fresh crab meat for the best flavor.
- ✓If fresh crab is unavailable, good quality canned or frozen crab meat can be used.
- ✓Adjust seasoning to your preference.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cayenne pepper for a touch of heat.
- Incorporate other seafood like shrimp or scallops.
- For a richer flavor, add a splash of white wine to the sauce.