Gratin Of Chilean Crab

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A recipe adapted from the chilean kitchen by ruth van waerebeek-gonzalez. Known as chupe de jaiva, usually baked in clay dishes.

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Steps

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In a large mixing bowl , add the bread cubes and water.

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Let soak for 20 minutes.

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Press the water out with your hands , then crumble the bread to a smooth consistency.

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Set aside.

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Let the butter heat in a skillet over medium heat.

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Add in the onion and bell pepper.

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Cook and stir for 3 minutes or until soft.

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Add in the carrots , garlic , cumin , oregano , paprika , salt and pepper.

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Cook and stir for 1 minute.

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Lower the heat and add the bread , milk , cream , and wine.

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Cook while stirring constantly for 5 minutes.

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Add in the crabmeat and remove the skillet from the heat.

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Stir to combine.

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If too dry , add a little more milk.

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Consistency should be moist , not runny.

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Season with salt , pepper , and harissa sauce.

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Spoon mixture into 8 individual gratin dishes or one large gratin dish.

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Sprinkle cheese evenly over the top.

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Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.

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Serve hot.

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Ingredients

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lump crabmeat, day-old white bread, warm water, butter, onion, red bell pepper, carrots, garlic cloves, ground cumin, dried oregano, sweet paprika, salt and pepper, milk, heavy cream, dry white wine, harissa, fresh parmesan cheese