Baden-style Crab Pie

Ingredients

While the original Pastel de Jaiba from Chilean cuisine typically includes ingredients like onions, garlic, and tomatoes, the Baden-style Crab Pie incorporates traditional flavors of Baden. This adaptation focuses on enhancing the natural flavors of the crab with fresh herbs and aromatic spices, creating a unique fusion of cuisines. We alse have the original recipe for Pastel de jaiba, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 4-5 tablespoons ice water 4-5 tablespoons ice water
• 1 pound (450g) crab meat, cooked and shredded 1 pound (450g) crab meat, cooked and shredded
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 12g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the crab meat, heavy cream, parsley, dill, lemon zest, paprika, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the dish and press it gently against the bottom and sides.
6. 6.
   Pour the crab mixture into the pie crust and spread it evenly.
7. 7.
   Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
8. 8.
   Brush the top of the pie with the beaten egg to give it a golden color.
9. 9.
   Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is heated through.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is cooked and shredded before incorporating it into the filling. Remove any shells or cartilage for a smooth texture.

Tips & Tricks

• For a more intense flavor, add a splash of white wine to the crab mixture before baking.
• Serve the Baden-style Crab Pie warm with a dollop of sour cream or a squeeze of lemon juice for an extra tangy kick.
• If you prefer a spicier pie, add a pinch of cayenne pepper to the filling.
• Experiment with different herbs such as tarragon or chives to customize the flavor profile.
• Leftover pie can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes to restore its crispiness.

Serving advice

Serve the Baden-style Crab Pie as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as an appetizer or part of a buffet spread.

Presentation advice

Garnish the pie with a sprig of fresh dill or parsley to add a touch of elegance. Cut the pie into neat slices and arrange them on a platter for a visually appealing presentation.