Pastel De Jaiba (chilean Blue Crab Pie)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 400 ml heavy cream
• 200 g bread, crust removed (preferably a sturdy bakery bread that will retain a bit of texture once soaked)
• 800 g whole blue crabs, cooked
• 80 g butter
• 100 g gouda cheese, grated (smoked gouda would be good here)
• 50 g parmesan cheese, grated (fresh, not the sprinkle kind in the canister)
• 2 medium onions, chopped
• salt, to taste
• fresh ground pepper, to taste
• 1 tablespoon vegetable oil
• chives, finely chopped for garnish

Recipe

• 1 soak the bread in the cream. while bread is soaking, heat the oil in a large skillet over medium-high heat. when oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes).
• 2 add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. stir almost constantly, until sauce thickens (approximately 5 minutes). add the gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. season to taste with salt and pepper.
• 3 for serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. sprinkle the parmesan evenly over each serving, then broil until cheese melts and turns golden brown. sprinkle the top of each serving with a pinch of chopped chives and serve.