Cazuela de centolla is one of the most elegant ways to enjoy this iconic Tierra del Fuego crustacean: the meat is mixed with a creamy béchamel sauce and broiled in the oven, traditionally served in the crab’s own shell or in individual ramekins.
Unlike chupe de centolla, which uses a soaked bread base, this preparation relies on a classic béchamel, resulting in a smoother, more even texture.
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Argentine King Crab in Béchamel
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 350
Ingredients
- 500 g of king crab meat, shredded (about 1.1 lb)
- 50 g of butter (about 1.75 oz)
- 3 tablespoons of all-purpose flour
- 500 ml of milk (about 2 cups)
- to taste of salt, pepper, and nutmeg
- 1/2 cup of heavy cream
- 1 cup of grated parmesan cheese
- to taste of crushed red pepper (optional, for a spicy touch) (optional)
- 4 of cleaned king crab shells (optional, for serving) (optional)
Instructions
- Make the béchamel, melt the butter in a pot, add the flour, and cook for a minute while stirring. Gradually whisk in the milk until you get a smooth, lump-free sauce.
- Season, add salt, pepper, and nutmeg to the béchamel, cooking over low heat until it thickens.
- Add the crab, stir the shredded crab meat into the sauce, mixing gently to avoid breaking up the pieces.
- Add cream and cheese, stir in the cream and half the parmesan, mixing gently until combined.
- Add spice (optional), if you want a spicy touch, stir in a bit of crushed red pepper.
- Fill the dishes, divide the mixture into individual ramekins or the cleaned crab shells.
- Broil, sprinkle the remaining parmesan on top and bake at 200°C (390°F) for 15 to 20 minutes, until the surface is golden.
Tips for getting it right
- Add the milk gradually to the béchamel to avoid forming lumps.
- Mix the crab in gently to keep visible pieces of meat, rather than breaking it down completely.
- If using king crab shells to serve, clean and dry them well before filling.
- Serve it right out of the oven, when the gratin is golden and hot.
Traditional variations
- Some recipes add a splash of white wine to the béchamel for a touch of acidity.
- It’s also made with a similar, more affordable crustacean when king crab isn’t available.
How to serve
Cazuela de centolla is served hot, fresh out of the oven, ideally in the crab’s own shell.
It’s an elegant dish, perfect for special occasions in Tierra del Fuego cuisine.
Recommended sides
- Toasted bread
- White wine
- Simple salad
Did you know?
Serving cazuela de centolla inside the crab’s own shell is a traditional presentation that highlights the dish’s origin and its connection to the southern seas.
Unlike chupe de centolla, which uses soaked bread as its base, this version relies on a classic béchamel sauce, resulting in a smoother, more even texture.
Frequently Asked Questions
Chupe uses a base of bread soaked in milk, while cazuela is made with a classic béchamel sauce, resulting in a smoother, more even texture.
Yes, it's a traditional presentation: the shell is cleaned well, dried, and filled with the mixture before broiling.
Yes, a similar, more affordable crustacean can be used as a substitute when king crab isn't available.
Adding it gradually while whisking keeps lumps from forming and helps achieve a smooth, even sauce.
