Chilean Crab Pie

Ingredients

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 2 sheets of pre-made pie crust 2 sheets of pre-made pie crust

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 28g (Sugars: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the flour to the skillet and cook for a minute, stirring constantly.
4. 4.
   Gradually pour in the fish or vegetable broth while stirring continuously to avoid lumps.
5. 5.
   Stir in the heavy cream, paprika, cumin, dried oregano, lemon zest, salt, and pepper. Cook for a few minutes until the mixture thickens.
6. 6.
   Gently fold in the fresh crab meat, ensuring it is evenly coated with the sauce. Remove from heat.
7. 7.
   Line a pie dish with one sheet of pre-made pie crust. Pour the crab filling into the dish.
8. 8.
   Cover the filling with the second sheet of pie crust, sealing the edges by pressing them together.
9. 9.
   Cut a few slits on the top crust to allow steam to escape during baking.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. 11.
    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 fresh and free from any shells or cartilage. If using frozen crab meat, thaw it completely before incorporating it into the filling.
• Pie crust — If you prefer a homemade crust, feel free to make it from scratch using your favorite recipe. However, using pre-made pie crust saves time and still yields excellent results.

Tips & Tricks

• For added flavor, consider adding a small amount of grated Parmesan cheese to the filling.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the filling.
• Serve the Chilean Crab Pie with a side of fresh salad greens dressed with a light vinaigrette to complement the richness of the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.
• If you don't have access to fresh crab meat, you can substitute it with canned crab meat, although the texture may differ slightly.

Serving advice

Serve the Chilean Crab Pie warm, either as a main course accompanied by a side salad or as part of a buffet-style spread. Garnish with a sprinkle of fresh parsley or cilantro for an added touch of freshness.

Presentation advice

To present the Chilean Crab Pie beautifully, carefully cut it into individual slices and arrange them on a serving platter. The golden crust and creamy filling will be visually appealing. Consider serving it on colorful plates or with a decorative pie server to enhance the presentation.