Centolla Chilena Recipe
Found in the waters south of the Pacific, Centolla is a prized ingredient in Chilean cuisine and is known for being difficult to obtain. In Chile, it is regarded as a true delicacy, often reserved for special occasions.
Ingredients
- Spider Crab Meat – 500g
- Fish or Shellfish Broth – 250ml
- Fresh Cream – 120ml
- Parmesan Cheese – 100g
- Oil – 30ml
- Butter – 30ml
- Chili – 5g
- White Bread Crumbs (soaked in Milk) – 2 Cups
- Bay Leaves- 2
- Onion (finely chopped) – 1
- Garlic (finely chopped) – 1
- Oregano (dried) – 1 tbsp
- Pepper
- Salt
Instructions
- Fill a large pot with water and add 3 tablespoons of whole sea salt and optionally 2 bay leaves. If the spider crab is still alive, add it to the pot with cold water so that the legs do not come off during cooking. If the crab is already dead, first bring the water to boil before putting it in the pot.
- When the crab is dead or alive, once the water returns to boil, cook for 15 to 18 minutes depending on the size. Take the crab out of the water, remove the meat from the shell, shred and reserve.
- In a pot, cook oil on medium heat, add the colored chili pepper, minced garlic, onion and fry until soft without browning. Add the oregano with fish stock and bring to a boil.
- Add the crumbled crab meat along with bread soaked in milk, grated cheese and butter to the pot. Cook over medium heat and stir carefully until the mixture thickens. Season to taste. Finally, add fresh cream and stir until smooth.
- Preheat the oven at medium-high temperature (about 190°C) for at least 10 minutes. Pour the mixture into a baking dish, add the rest of the grated cheese on the surface and bake for about 10 minutes until golden.
- Serve the crab hot right after taking it out of the oven. Optionally, you can top it with finely chopped fresh parsley or coriander.
Nutrition
Calories: 733kcalCarbohydrates: 49gProtein: 51gFat: 37gSaturated Fat: 17gTrans Fat: 1gCholesterol: 219mgSodium: 1656mgFiber: 3gSugar: 6g
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