Pastel de Jaiba (Crab Pudding)

chupe-jaiba

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

Preparation:

  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).
  3. 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.
  4. 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.
  5. Enjoy!

If you want to see a video in Spanish about preparation see below:

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