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Chupe de Jaiba
A rich and creamy Chilean seafood casserole, Chupe de Jaiba features tender crab meat baked in a flavorful sauce made with bread, milk, cream, and seasonings. Often served in individual clay pots, it's a comforting and indulgent dish perfect for special occasions.
ð§ ææ
- 800 g Crab meat(cooked and picked, fresh or canned)
- 6 large White bread slices(crusts removed)
- 500 ml Whole milk
- 200 ml Heavy cream
- 1 medium Onion(finely chopped)
- 0.5 medium Red bell pepper(finely chopped)
- 2 cloves Garlic cloves(minced)
- 2 tbsp Butter
- 1 tsp Paprika (ajà de color)
- 0.5 tsp Oregano
- 100 g Parmesan cheese(grated)
- to taste Salt and black pepper
- 150 g Optional: Cooked shrimp(peeled and deveined)
ðšâð³ äœãæ¹
- 1
Soak the bread: Place the bread slices in a bowl and pour the whole milk over them. Let soak for about 10-15 minutes until softened. Mash the bread and milk mixture with a fork or your hands to form a paste.
- 2
Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until softened and translucent, about 5-7 minutes.
- 3
Combine ingredients: Add the crab meat (and optional shrimp) to the skillet with the sautéed vegetables. Stir in the paprika, oregano, salt, and pepper. Cook for 2-3 minutes, stirring gently.
- 4
Add creamy elements: Stir in the mashed bread and milk mixture and the heavy cream. Cook, stirring constantly, until the mixture thickens to a creamy consistency, about 5-7 minutes. Stir in half of the grated Parmesan cheese.
- 5
Bake: Preheat oven to 375°F (190°C). Spoon the crab mixture into individual oven-safe ramekins or a larger baking dish. Sprinkle the remaining Parmesan cheese over the top.
- 6
Gratinate and serve: Bake for 15-20 minutes, or until the top is golden brown and bubbly. Let cool slightly before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, use fresh crab meat if available.
- âIf the mixture is too thick, add a splash more milk or cream.
- âClay pots (paila de greda) are traditional for serving, but any oven-safe ramekin will work.
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- Add a splash of white wine to the sautéed vegetables for extra depth of flavor.
- Incorporate other seafood like cooked shrimp or scallops.