Pastel De Jaiba Recipes

PASTEL DE JAIBAS (CHILEAN CRAB CASSEROLE)

Pastel de Jaibas (Chilean Crab Casserole) image

Provided by Dlan Garret

Categories Food

Number Of Ingredients 21

Ingredients

1-½ pounds fresh crabmeat (Dungeness or of equal quality)
4 cups white breadcrumbs, chopped in a food processor without crusts
2 cups milk
2 tablespoons olive oil
1 cup onion, chopped
2 tablespoons butter
2 to 3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dry oregano
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
½ cup dry white wine
½ cup fish or shellfish stock
1 cup whipping cream
2/3 cup grated Parmesan cheese
2 teaspoons aji chileno
For the aji chileno:
10 jalapeño peppers
1 cup white wine vinegar
1 cup vegetable or olive oil
1 clove garlic, peeled

Steps:

To make the aji chileno: Cut the chile peppers in half, discarding all or almost all of the seeds. Marinate overnight or at least for several hours in vinegar to soften the skins. After marinating, discard liquid and purée peppers in a food processor with oil and garlic. Keep the aji in a sealed jar to add to the pastel de jaibas. To make the crab casserole: Clean the crabmeat, making sure to separate out any shell or cartilage. Mix bread crumbs and milk in a bowl and set aside. Heat olive oil in a large skillet or frying pan and sauté onions with butter, garlic, paprika, oregano, cumin, salt and pepper. Deglaze pan with white wine and cook down for 2 to 3 minutes, adding the stock. Next, add in crabmeat, bread and milk mixture, and cream. Cook 5 minutes, stirring the whole time. Season with 2 teaspoons of aji chileno, or more to taste. Check overall seasonings and adjust to taste. By now the mixture should be moist and creamy, but not runny. If too runny, let simmer another 5 minutes until thickened. Meanwhile, preheat oven to 400°F. Divide mixture into one large clay pot, called a pomaire in Chile after the artisan town that specializes in producing them, or into 8 individual gratin dishes. (Editor's note: intrepid chefs can even load the mixture back into the empty crab shells.) Sprinkle with Parmesan cheese and bake until golden brown, about 5 to 8 minutes. Serve immediately.

PASTEL DE JAIBA (CHILEAN BLUE CRAB PIE)

Pastel De Jaiba (Chilean Blue Crab Pie) image

I found this one in a little South America cookbook from the UK (hence the metric measurements). This is very popular along the coastline of Chile. Posted for ZWT. The original recipe calls for whole crabs to be used because the dish can be served in the crab shells. If you prefer to use ramekins instead, cooked crabmeat can be used in place of whole crabs.

Provided by Muffin Goddess

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

400 ml heavy cream
200 g white 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

Steps:

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).
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.
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.

Nutrition Facts : Calories 987.7, Fat 70.5, SaturatedFat 40.9, Cholesterol 374.1, Sodium 1476.2, Carbohydrate 34.8, Fiber 2, Sugar 5.3, Protein 53.7

PASTEL DE JAIBA

PASTEL DE JAIBA image

Categories Fish

Yield 6 personas

Number Of Ingredients 14

Ingredients

1 kg de Jaiba
Sal y pimienta
Jugo de limón
1 bolsa de pan de molde chica con corteza
1 taza de leche
1 ½ tazas de crema
6 cucharadas de mantequilla
3 cucharadas de aceite de oliva
6 chalotas picadas finas
3 cucharaditas de ají de color
2 tazas de caldo de pescado o de ave
2 cucharadas de ají colorado en pasta o merquén
1 taza de queso parmesano
1 cucharadita de paprika o pimentón en polvo

Steps:

En un recipiente poner la jaiba y sazonar con sal, pimienta y gotas de jugo de limón, reservar. En otro recipiente poner el pan de molde y cubrir con leche, y la mitad de la crema y remojar por 5 minutos. Colocar la mezcla en la licuadora y procesar hasta obtener una salsa suave. Reservar. En una olla calentar la mantequilla y aceite a fuego medio, agregar las chalotas y cocinar 5-8 minutos o hasta dorar. Agregar el ají de color, la paprika y revolver para mezclar. Añadir la salsa de pan y agregar revolviendo el caldo, salsa de ají, sal y pimienta. Cocinar revolviendo 5-6 minutos o hasta que la salsa hierva o espese. Añadir el resto de la crema y 1 taza de queso parmesano. Retirar la olla del fuego y agregar la jaiba reservada. Verter la mezcla en posillos o pailas, espolvorear queso, poner unas cucharaditas de mantequilla y gratinar en el horno.

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