Pastel de Jaiba

Name: Pastel de Jaiba
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 500g fresh crab meat; 1 large onion, finely diced; 2 tbsp butter; 200ml heavy cream; 100ml milk; 3 tbsp breadcrumbs; 2 tbsp Parmesan, grated; 1 tsp sweet paprika; Salt, white pepper; Fresh parsley, chopped; 1 egg yolk

Pastel de Jaiba (pahs-TEHL deh HAI-bah)

Chilean Crab Gratin

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 366 kcal

A rich, creamy baked casserole of fresh crab meat mixed with bread crumbs, onion, and cream, topped with Parmesan and baked golden in individual shells.

Nutrition & Info

Protein 22.0g

Carbs 20.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ dairy ⚠ gluten

Equipment Needed

oven-safe crab shells or ramekins skillet baking sheet

Presentation Guide

Vessel: crab shell or ceramic ramekin

Garnishes: Parmesan crust, parsley

Accompaniments: green salad, white wine

Ingredients

500g fresh crab meat
1 large onion, finely diced
2 tbsp butter
200ml heavy cream
100ml milk
3 tbsp breadcrumbs
2 tbsp Parmesan, grated
1 tsp sweet paprika
Salt, white pepper
Fresh parsley, chopped
1 egg yolk

Instructions

1
Sauté onion in butter until translucent. Add paprika and cook 30 seconds.
2
Add crab meat, toss gently 2 min. Season with salt and white pepper.
3
Stir in cream, milk, and half the breadcrumbs. Cook until mixture thickens slightly.
4
Remove from heat, fold in egg yolk and parsley.
5
Divide among oven-safe shells or ramekins. Top with remaining breadcrumbs and Parmesan.
6
Bake at 200C for 15-18 min until golden and bubbly. Serve immediately.

💡

Did You Know?

In coastal Chile, pastel de jaiba is traditionally baked in the cleaned shell of the crab itself, turning the shell into a natural serving vessel.

Chef's Notes

Equipment Tips

oven-safe crab shells or ramekins
skillet
baking sheet

Garnishing

Parmesan crust, parsley

Accompaniments

green salad, white wine

The Story Behind Pastel de Jaiba

Pastel de jaiba is Chile's premier crab dish, a rich gratin that showcases the superb crustaceans from Chile's cold Pacific waters. Coastal towns like Coquimbo and Constitución take special pride in their versions. The dish reflects the French-influenced refinement that entered Chilean cuisine in the 19th century.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: Coastal Chile, 19th century

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