Patagonia King Crab Pie (Chupa De Centolla)

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield: 5 servings

 

Ingredients

1 kg (2.2 pounds) fresh king crab meat

4 slices of white bread without crust

1 tablespoon (15ml) paprika

1 Spanish onion, chopped

2 cloves garlic, minced

3 tablespoons (45ml) olive oil

1 cup (240ml) parmesan cheese

1 tablespoon (15ml) parsley, finely chopped

1 teaspoon (5ml) chili

1 teaspoon (5ml) ground cumin

1 red bell pepper, chopped

2 cups (480ml) milk

¾ cup (180ml) heavy cream

¾ cup (180ml) white wine

Salt and pepper, to taste

 

Method

Preheat oven to 375oF (190oC).

Soak bread in milk for 20 minutes, then strain it. Reserve the bread.

Heat oil in a cast-iron pan over medium-high heat.

Add chopped onion, red pepper and parsley, and cook for 4-5 minutes, until onions and peppers are soft.

Add cumin, garlic, salt and pepper. Cook for 1-2 minutes, and add bread.

Add cream and white wine, and cook for 5 minutes.

Add crab meat, mix well and take off heat.

If mixture is too thick, add a little bit of milk to thin it.

Put the mixture into a casserole, top with parmesan.

Cook in the oven for 15-20 minutes, or until the cheese is slightly crispy and golden brown.

Remove from oven, and serve hot.