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Patagonian Crab Gratin

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TasunkaWitko View Drop Down
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    Posted: 13 January 2017 at 09:20
Patagonian Crab Gratin
Chupe de Centolla

From Saveur Magazine:

Quote This Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia's version relies solely on massive local king crabs, the hallmark of fishermen's kitchens along Chile's southernmost coast.


Ingredients:

1 cup cubed white bread, crusts removed (1.5 oz.)
2⁄3 cup whole milk
1.5 tsp. extra-virgin olive oil
1 tsp. fresh oregano, minced
1⁄3 cup minced yellow onion (1.75 oz.)
11 oz. king crab meat, cooked and roughly shredded (1 lb. 6 oz. in shells)
2 tbsp. heavy cream
Kosher salt and freshly ground black pepper to taste
1⁄3 cup grated Grana Padano cheese (1⁄2 oz.)
8 slices toasted country bread


Preheat broiler to high heat and warm a cast-iron medium serving dish over a low flame while you prepare the crab.

Combine the bread and milk in a small bowl and set aside for 5 minutes. Purée the milk and bread in a blender until very smooth, then force the mixture through a fine mesh strainer.

In a 3-quart saucepan, warm the olive oil over medium-low heat. Add the oregano and sauté gently, just until it becomes fragrant and begins to sizzle, about 2 minutes. Add the onion and continue sautéing for 5–6 minutes, until the onion is translucent and soft. Add the crab and the milk mixture to the pan and stir gently until thoroughly combined and warm. Remove the pan from the stove and fold in the heavy cream. Season to taste with kosher salt and freshly ground black pepper.

Transfer the crab mixture to your preheated serving dish. Evenly cover the dip with grated Grana Padano cheese and broil for 5 minutes. Allow the crab dip to rest for 5 minutes before serving with toasted country bread.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2017 at 09:41
We made this one night recently, and found it to be good. My son Mike prepared a double-batch of it entirely in a large cast-iron skillet, and it also looked really nice coming out of the oven. We decided to forgo the slices of toasted bread and serve it alongside Brussels sprouts, which worked very well, in my opinion.

Unfortunately, we were to eager to try it, and as a result, no photo was taken; however, comments ranged from "incredible" to "addicting" to "we need to have this again." Of course, we only made it with "common" crab meat and an Italian cheese blend, rather than the ingredients specified, so I can only imagine how it would be if one had the "proper" components for such a dish.

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