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Chilean Crab Chupe

  • Prep 45 min
  • Total 60 min
  • Ingredients 12
  • Servings 4

Ingredients

2
rolls bread
1
cup milk
1
small onion
1
tablespoon oil
1
clove garlic, finely chopped (optional)
1/2
teaspoon paprika
2
cups jaiba or crab meat
1/2
cup Parmesan cheese
Salt and pepper, to taste
4
slices yellow cheese, such as Havarti or asadero
2
large potatoes, cooked
2
hard-boiled eggs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can prep this dish ahead of time and later bake it at 350° F until gently bubbling and browned.

This is a traditional Chilean dish where the jaiba, a type of crab, is craved and abundant. Each family has their own way of preparing this recipe, but I like it with potatoes and hard-boiled eggs, since I think they do a good job of complimenting the mild flavor of the jaiba.

Directions

  • 1 Cut the rolls of bread into small pieces and put them in a bowl. Cover the bread with milk and smash the pieces down a few times with a fork to soften.
  • 2 Finely dice the onion. In a medium-sized pan, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook it for 5-8 minutes, until transparent. Incorporate the finely-chopped garlic (if desired) and paprika, and cook for 1 additional minute.
  • 3 Add the ground up bread. If necessary, process in a food processor. Stir and add the crab meat and Parmesan cheese. Stir again, and add salt and pepper. Taste to check the seasonings, remove from heat and add the yellow cheese in slices. Gently stir to melt the cheese.
  • 4 You can serve the chupe, or stew, in 2 ways: Set the hot, sliced potatoes on a plate. Place the crab chupa on top of the potatoes and decorate with the hard-boiled eggs.
  • 5 In a medium-sized, oven safe platter, make one layer of crab chupe, one layer of the hot, sliced potato, another layer of crab chupe, sliced hard-boiled egg, another layer of sliced potato and end with a final layer of crab chupe. Sprinkle the top layer with breadcrumbs and broil in the oven until browned.
  • 6 Serve hot.

This is a traditional Chilean dish where the jaiba, a type of crab, is craved and abundant. Each family has their own way of preparing this recipe, but I like it with potatoes and hard-boiled eggs, since I think they do a good job of complimenting the mild flavor of the jaiba.

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 10, 2015

This is a traditional Chilean dish where the jaiba, a type of crab, is craved and abundant. Each family has their own way of preparing this recipe, but I like it with potatoes and hard-boiled eggs, since I think they do a good job of complimenting the mild flavor of the jaiba.