Torta de Caranguejo Chilena (Pastel de Jaiba)
Pastel de jaiba Diga: pah-STEL deh HY-bah
O pastel de jaiba é um reconfortante ensopado chileno que apresenta carne fresca de caranguejo assada em um rico molho béchamel cremoso com cebolas salteadas, alho e um toque de vinho branco. Popular em Santiago e ao longo da costa central, é um prato clássico servido em reuniões familiares e restaurantes à beira-mar. A cobertura dourada e borbulhante contrasta com o caranguejo doce e delicado por baixo, tornando-o um sabor luxuoso, porém acessível, da culinária caseira chilena.
Torta de Caranguejo Chilena (Pastel de Jaiba)
Pastel de jaiba
Pronúncia pah-STEL deh HY-bah
- Rende
- 4
- Preparação
- 25 min
- Cozimento
- 35 min
- Total
- 1 h
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém glúten, leite, frutos do mar. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Preheat oven to 375°F (190°C). Lightly butter a 2-quart (2-liter) baking dish or four individual ramekins.
In a large skillet over medium heat, melt the 4 tbsp (60 g) butter. Add the chopped onion and cook until soft and translucent, about 6 minutes. Stir in the garlic and cook 1 minute more.
Pour in the white wine and simmer until reduced by half, about 3 minutes. Sprinkle the flour over the mixture and stir constantly for 2 minutes to cook out the raw taste.
Gradually whisk in the warm milk and heavy cream. Cook, stirring frequently, until the sauce thickens to a creamy consistency, 4–5 minutes. Season with nutmeg, cayenne (if using), salt, and black pepper.
Remove the pan from heat. Gently fold in the crab meat, chopped parsley, lemon juice, and half of the grated Parmesan. Taste and adjust seasoning.
Spoon the crab mixture into the prepared baking dish or ramekins, smoothing the top.
In a small bowl, combine the bread crumbs with the remaining Parmesan and the 2 tbsp melted butter. Sprinkle evenly over the casserole.
Bake for 20–25 minutes until the sauce is bubbling and the topping is golden brown and crisp. For extra color, broil the last 2 minutes.
Let rest 5 minutes before serving.
Variantes regionais
Some coastal versions add a layer of mashed potatoes on top like a shepherd’s pie, while others incorporate a handful of sautéed shrimp or scallops for a seafood medley.
Notas do cozinheiro
- Use the freshest crab possible; if using frozen, thaw overnight in the refrigerator and drain well.
- The béchamel can be made a day ahead and refrigerated; gently reheat before folding in the crab.
- Avoid over-stirring the crab to keep the lumps intact.
Sirva com
Crusty bread, a simple green salad, and a glass of chilled Chilean Sauvignon Blanc.
Antecipe e armazenamento
Assemble the casserole up to 12 hours ahead, cover, and refrigerate. Add the crumb topping just before baking and increase baking time by 5–10 minutes.
