[**The Ultimate Crab Dip**] Known as chupe de centolla, 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 the massive local king crabs, the hallmark of

fishermen's kitchens along Chile's southernmost coast.

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Ingredients

• 1 cup cubed white bread, crusts removed (1 1⁄2 oz.)
• 2⁄3 cup whole milk
• 1 1⁄2 tsp. extra-virgin olive oil
• 1 tsp. fresh oregano, minced
• 1⁄3 cup minced yellow onion (1 3⁄4 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

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Instructions

1. Preheat broiler to high heat and warm a cast-iron medium serving dish over a

   low flame while you prepare the crab.

2. 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.

3. 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.

4. 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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This Recipe Is Published Here

bon appetit