In Chile, seafood is a huge part of the culture, and “jaibas” – or Chilean crab – are at the heart of many traditional dishes. One of the most well-loved is Pastel de Jaiba, which is also called Chupe de Jaiba.
Served at family gatherings and on special occasions, Pastel de Jaiba represents Chile’s rich seafood culture. The creamy, cheesy crab dish is a staple in many Chilean homes, and it’s a delicious way to enjoy the flavors of the sea.
What is Pastel de Jaiba?
Pastel de Jaiba, also known as Chupe de Jaiba, is a baked crab casserole that’s popular in Chile. It’s typically made with crab meat, onions, bread, cheese, and spices. Recipes may vary a bit from region to region.
What makes it different from other crab dishes? It’s the combination of ingredients and the baking method that give it its special flavor and texture. Presentation is important, too. Pastel de Jaiba is often served in individual ramekins or in traditional pottery made in the Chilean town of Pomaire.
What goes into pastel de jaiba?
Here are the ingredients you’ll need for your crab casserole:
- Fresh jaiba crabmeat is ideal, but blue crab, snow crab, or king crab would also work.
- Onions, garlic, bread (or breadcrumbs), milk or cream, and cheese (typically Parmesan or Gruyere)
- Seasonings like paprika, cumin, oregano, salt, and pepper
If jaiba crabmeat is hard to come by or too expensive, you could use kanikama, which is imitation crabmeat. As for the cheese, feel free to use whatever kind you like best. Many cooks prefer a mix of Parmesan and Monterey Jack.
How to make it
Here are the steps you’ll take to prepare this dish:
- First, sauté your onions and garlic until they’re golden brown.
- Next, mix the crabmeat with the vegetables, bread soaked in milk, cream, and seasonings.
- Transfer the mixture to ramekins, top with cheese, and bake until golden and bubbly.
Here’s a tip: Soak stale bread in milk or water to make a paste that will bind the ingredients together.
Serving Suggestions and Pairings
Jaibas are delicious served with simple side dishes that let their delicate flavor shine.
Traditional Accompaniments
In Chile, jaibas are often served with a crisp green salad and followed by a light fruit dessert.
Wine Pairing
To complement the richness of the crab, try a crisp white wine such as Sauvignon Blanc. Other dry white wines would also pair well.
Presentation
Presentation is key when serving jaibas. Individual ramekins add an elegant touch. For a truly authentic Chilean experience, serve them in traditional Pomaire pottery.
Nutritional Information
Okay, let’s talk about what you’re actually getting when you eat pastel de jaiba. Keep in mind that these are just estimates, and every recipe is a little different.
In a typical serving, you’re looking at:
- Calories: ~350
- Fat: ~11g
- Carbohydrates: ~47g
- Protein: ~15g
The ingredients and the size of your slice will both change these numbers, so consider this a very general guide.
Conclusion
Pastel de Jaiba is more than just a crab casserole. It’s a flavorful, culturally significant dish that connects Chileans to their history and traditions.
With its rich flavors and satisfying texture, Pastel de Jaiba is a delicious and rewarding dish to try making at home. So, gather your ingredients and get ready to experience a taste of Chile!