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Creole Crabmeat Pie

Chupe de Jaiva, or Creole-style crabmeat pie
Serves 6
A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile’s gastronomy and winemaking on the one hand and the indigenous culinary input, based on a variety of local vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share

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  1. 5 cups stale white bread, crusts removed and cut into small pieces
  2. 1 1/2 cups seafood broth (or bottled clam juice), hot
  3. 2 Tablespoons canola oil
  4. 3/4 cup scallions, finely chopped
  5. 1/2 red bell pepper, in small dice
  6. 1 medium carrot, coarsely grated
  7. 2 cloves garlic, finely minced
  8. 1 cup corn kernels (defrosted)
  9. 1/2 teaspoon dried oregano
  10. 1/2 teaspoon paprika powder
  11. 1/4 cup chopped fresh cilantro
  12. 1/2 cup milk (or more)
  13. 1/3 cup heavy cream
  14. 3⁄4 pound lump crabmeat (picked over)
  15. Salt and freshly ground black pepper to taste
  16. 1 Tablespoon spicy red chili sauce, or to taste
  17. 1/2 cup grated Parmesan cheese
  1. Preheat the oven to 370F.
  2. Place the bread in a large bowl, pour the hot seafood broth or clam juice over it and let soak for 15 min. Crumble and set aside.
  3. Heat the oil in a large skillet; add scallions and bell pepper and sauté, stirring frequently, for 4 min till soft. Add carrot, garlic, spices and herbs, corn, and reserved soaked bread, and stirring, pour the milk and cream into the mixture. Cook, stirring, 3 minutes longer, (if the mixture is too dry, add a little more milk).
  4. Take off the heat and stir in the crabmeat. Season this mixture with salt, pepper and chili sauce to taste and mix to combine. Butter 5 to 6 individual gratin dishes and divide the crabmeat mixture evenly over the prepared dishes. Sprinkle with Parmesan cheese and bake the hot oven 20 to 25 minutes until nicely browned. Serve at once.
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