Chilean Crab Pie (Pastel de Jaiba)
Pastel de jaiba Say it: pah-STEL deh HY-bah
Pastel de jaiba is a comforting Chilean casserole featuring fresh crab meat baked in a rich, creamy béchamel sauce with sautéed onions, garlic, and a touch of white wine. Popular in Santiago and along the central coast, it is a classic dish served at family gatherings and seaside restaurants. The golden, bubbly top contrasts with the sweet, delicate crab underneath, making it a luxurious yet approachable taste of Chilean home cooking.
Chilean Crab Pie (Pastel de Jaiba)
Pastel de jaiba
Pronounced pah-STEL deh HY-bah
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Crusty bread, a simple green salad, and a glass of chilled Chilean Sauvignon Blanc.
Make ahead and storage
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.
