Centolla is one of the largest crustaceans in the world and a true delicacy of Tierra del Fuego, caught artisanally in the waters of the Beagle Channel.
It can be enjoyed natural, highlighting its delicate flavor, or gratinated with cheese and cream, in two preparations that represent the best of Tierra del Fuego cuisine.
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Argentine Centolla Fueguina
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 1 kg of king crab meat, cooked and shredded (about 2.2 lb)
- to taste of salt
- to taste of pepper
- 200 ml of heavy cream (about 3/4 cup)
- 150 g of grated Parmesan cheese (about 5.3 oz)
- to taste of lemon juice (optional)
Instructions
- Prepare the natural crab, place part of the crab meat in a small ring mold to shape it, and refrigerate.
- Prepare the gratinated crab, place the remaining meat in individual ovenproof ramekins.
- Season, season with salt and pepper and add the heavy cream over the crab in the ramekins.
- Top with cheese, dust generously with grated Parmesan cheese.
- Gratinate, bake in a hot oven for 10 minutes, until the cheese is golden.
- Unmold the natural version, remove the ring from the natural crab just before serving.
- Serve, present both preparations together, with a touch of lemon juice on the natural version.
Tips for getting it right
- Using a small ring mold for the natural crab helps achieve a neat presentation.
- The oven should be very hot so the gratin browns quickly without overcooking the crab.
- A touch of lemon juice highlights the delicate flavor of the natural crab.
- Since crab meat is delicate, it shouldn’t be overcooked, or it loses its characteristic texture.
Traditional variations
- It’s also made into salads, casseroles, stuffed pasta, soups, empanadas, and even sushi.
- Some recipes use Gruyère cheese instead of Parmesan for the gratin.
How to serve
Centolla fueguina is served as an appetizer, combining the natural and gratinated versions on the same plate.
It’s Tierra del Fuego’s quintessential delicacy, caught artisanally in the Beagle Channel.
Recommended sides
- Toasted bread
- White wine
Did you know?
Centolla and centollón are the two crustacean species currently caught in the Beagle Channel using artisanal bottom traps.
It’s considered one of the largest crustaceans in the world and holds very high commercial value in Tierra del Fuego cuisine.
Frequently Asked Questions
The natural version is served cold, molded, without further cooking, while the gratinated version is covered with cream and cheese and baked.
It's caught artisanally in the waters of the Beagle Channel, using bottom traps, in the Tierra del Fuego region.
Its meat is delicate, and overcooking makes it lose the characteristic texture that makes it so prized.
Besides natural and gratinated, it's made into salads, casseroles, stuffed pasta, soups, empanadas, and sushi.
