Pastel de Jaibas (Chilean Crab Casserole)

Ingredients:

For the crab casserole:

1-1/2 pounds fresh crabmeat
4 cups white breadcrumbs, chopped in a food processor without crusts
2 cups milk
2 Tbsp. olive oil
1 cup onion, chopped
2 Tbsp. butter
2-3 cloves garlic, minced
1 tsp. paprika
1 tsp. dry oregano
1/2 tsp. ground cumin
salt and freshly ground black pepper, to taste
1/2 cup dry white wine
1/2 cup fish or shellfish stock
1 cup whipping cream
2/3 cup grated Parmesan cheese
2 tsp. aji chileno

For the aji chileno:

10 jalapeno peppers
1 cup white wine vinegar
1 cup vegetable or olive oil
1 clove garlic, peeled

Instructions:

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 the liquid and puree the 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 the bread crumbs and milk in a bowl and set aside. Heat the olive oil in a large skillet or frying pan and saute the onions with butter, garlic, paprika, oregano, cumin, salt and pepper. Deglaze the pan with white wine and cook down for 2-3 minutes, adding the stock.

Next, add in the crabmeat, bread and milk mixture and the cream. Cook for 5 minutes, stirring the whole time. Season with 2 tsp. of aji chileno or more to taste. Check the overall seasonings and adjust to taste. By now the mixture should be moist and creamy, but not runny. If too runny, let it simmer for another 5 minutes until thickened. Meanwhile, preheat the oven to 400F.

Divide the 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. Sprinkle with Parmesan cheese and bake until golden brown, about 5-8 minutes. Serve immediately.

Yields 8 servings.

Recipe from Forbes Wine Club Magazine.