Pastel De Jaiba (Chilean Blue Crab Pie) Recipe

Name: Pastel De Jaiba (Chilean Blue Crab Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml heavy cream; 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 g butter; 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; fresh ground pepper, to taste; 1 tablespoon vegetable oil; chives, finely chopped for garnish

Servings: persons

400 ml heavy cream
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 g butter
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
fresh ground pepper, to taste
1 tablespoon vegetable oil
chives, finely chopped for garnish

1
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).
2
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.
3
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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 ml heavy cream, 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 g butter, and more.

Yes, Pastel De Jaiba (Chilean Blue Crab Pie) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pastel De Jaiba (Chilean Blue Crab Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions