Chupe de centolla is a creamy, gratinated dish that celebrates Patagonian king crab, an iconic crustacean that lives in the cold waters of the Beagle Channel in Tierra del Fuego.
It combines the delicate crab meat with a base of soaked bread, an onion and bell pepper sofrito, and a generous cheese topping broiled in the oven.
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Argentine King Crab Gratin
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 500 g of king crab meat, shredded (about 1.1 lb)
- 1 of onion, cubed
- 1 clove of garlic, chopped
- 1 of red bell pepper, cubed
- 1 tablespoon of butter
- 1 tablespoon of oil
- 150 g of country-style bread, soaked in milk (about 5.3 oz)
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 cup of white wine (optional)
- 1 cup of grated parmesan cheese
- to taste of salt, pepper, and oregano
Instructions
- Soak the bread, cut the bread into pieces and let it soak in the milk for about 30 minutes.
- Make the sofrito, in a pot, heat the butter and oil, and cook the onion, garlic, and bell pepper until the onion is translucent.
- Season, add salt, pepper, and oregano to the sofrito.
- Add the crab, stir the shredded crab meat into the pot.
- Add bread and cream, stir in the soaked bread, cream, and white wine if using, mixing well over low heat.
- Add cheese, stir in half the grated parmesan until combined.
- Divide into dishes, portion the mixture into individual ramekins or a baking dish.
- Broil, sprinkle the remaining cheese on top and bake at 200°C (390°F) for 15 to 20 minutes, until the surface is golden.
Tips for getting it right
- Letting the bread soak in milk long enough gives the base of the chupe its creamy texture.
- Don’t overcook the crab: add it already shredded and give it just enough time so it doesn’t lose its delicate texture.
- White wine is optional, but adds a touch of acidity that balances the dish’s creaminess.
- Serve it right out of the oven, when the gratin is golden and hot.
Traditional variations
- If fresh king crab isn’t available, it can be adapted with crab meat or a seafood mix, keeping the same proportion.
- Some recipes use sandwich bread instead of country-style bread for the soaked base.
How to serve
Chupe de centolla is served hot, fresh out of the oven, in the same dishes it was broiled in.
It’s great paired with country-style bread toasts.
Recommended sides
- Country-style bread toasts
- White wine
- Simple salad
Did you know?
Patagonian king crab is an iconic crustacean of Ushuaia, caught in the cold waters of the Beagle Channel, and its white, delicate meat is highly prized in Tierra del Fuego cuisine.
Chupe de centolla is one of the most traditional ways to enjoy this seafood, combining its flavor with the creaminess of a bread and cheese gratin base.
Frequently Asked Questions
It's an iconic crustacean of Argentine Patagonia, caught in the cold waters of the Beagle Channel in Tierra del Fuego, known for its white, delicate meat.
Yes, it can be adapted with shredded crab meat or a seafood mix, keeping the same proportion as the original king crab.
Soaking it beforehand helps the bread blend smoothly into the mixture, giving the base of the chupe its characteristic creamy texture.
Generally 15 to 20 minutes at 200°C (390°F), until the cheese surface is well browned.
