Pastel De Jaiba (Chilean Blue Crab Pie)

READY IN: 40mins


  • 200
    g white bread, crust removed (preferably a sturdy bakery bread that will retain a bit of texture once soaked)
  • 800
    g whole blue crabs, cooked
  • 80
  • 100
    g gouda cheese, grated (smoked Gouda would be good here)
  • 50
    g parmesan cheese, grated (fresh, not the sprinkle kind in the canister)
  • 2
    medium onions, chopped
  • salt, to taste
  • 1
    tablespoon vegetable oil
  • chives, finely chopped for garnish


  • Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes).
  • Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes). Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. Season to taste with salt and pepper.
  • For serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.