Pastel de Jaiba is a beloved Chilean dish that highlights the sweetness of crabmeat, blended with creamy cheese and rich flavors. It’s a perfect appetizer or main dish that brings the taste of the ocean to your table. Serve it with a crisp green salad and a glass of white wine for a delightful meal!
Chilean Pastel de Jaiba (Baked Crabmeat)
Rated 5.0 stars by 2 users
Category
Main Dish / Appetizer
Servings
4-6
Prep Time
20 minutes
Cook Time
30 minutes
Pastel de Jaiba is a delectable Chilean dish that celebrates the rich flavors of the ocean with a creamy and indulgent crab filling. This baked delight features tender crabmeat combined with sautéed onions, a luscious blend of heavy cream and mayonnaise, and melty cheese, all perfectly seasoned with paprika and fresh herbs.
Baked to golden perfection, the dish is topped with a crunchy breadcrumb layer that adds texture and contrast to the velvety filling. Each bite offers a delightful balance of sweet crab, creamy richness, and savory notes, making it a luxurious treat suitable for any occasion—from casual family dinners to elegant gatherings.
Serve it warm, garnished with fresh parsley, and enjoy this comforting seafood classic that embodies the essence of Chilean cuisine!
Ingredients
- For the Filling:
- 1 pound fresh crabmeat (or canned, drained)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1 cup grated cheese (Chilean cheese or a blend of mozzarella and Parmesan)
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (or cilantro)
- Salt and pepper to taste
- For the Topping:
- 1 cup breadcrumbs (preferably panko)
- 1/4 cup grated cheese (for sprinkling on top)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
Directions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Crab Filling:
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).In a large bowl, combine the cooked onion, crabmeat, heavy cream, mayonnaise, grated cheese, paprika, parsley, salt, and pepper. Mix gently until well combined.
3. Assemble the Dish:
Transfer the crab mixture to a greased baking dish, spreading it evenly.
4. Prepare the Topping:
In a separate bowl, mix the breadcrumbs with the olive oil, dried oregano, and a pinch of salt. Stir until the breadcrumbs are well coated.Sprinkle the breadcrumb mixture evenly over the crab filling. Top with the additional grated cheese.
5. Bake:
Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is bubbling.
6. Serve:
Let it cool slightly before serving. Garnish with additional fresh parsley if desired.
Recipe Note
Crabmeat:
Fresh crabmeat is ideal for this dish, but high-quality canned crabmeat works well if fresh isn’t available. Just ensure it’s well-drained to avoid excess moisture.
Cheese:
If you can find it, use a Chilean cheese like queso chanco or queso de cabra. Otherwise, a blend of mozzarella and Parmesan will achieve a similar creamy and savory flavor.
Creamy Variation:
For an even richer filling, consider adding a splash of white wine or a squeeze of lemon juice to the crab mixture for brightness.
Spice It Up:
If you enjoy a bit of heat, add a pinch of cayenne pepper or some chopped jalapeños to the crab filling.
Serving Suggestions:
This dish pairs wonderfully with a light green salad or roasted vegetables. You can also serve it with crusty bread for dipping into the creamy filling.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, as microwaving may make it soggy.
Freezing:
You can prepare the filling ahead of time and freeze it before baking. Just thaw in the refrigerator overnight and bake as directed.