Magellanic King Crab Chowder is undoubtedly an exquisite dish, made with a nationally esteemed product. Although sometimes hard to find, it is a distinctive mark of Chilean Patagonian cuisine.
Contents
Nutritional Information
Each serving of Magellanic King Crab Chowder contains approximately 520 kcal, 28 g of carbohydrates, 34 g of fat, 32 g of protein, 2 g of fiber, 4 g of sugars, 165 mg of cholesterol, and 780 mg of sodium.
How to make Magellanic King Crab Chowder?
When preparing this recipe, the flavor of the king crab is intensified with the addition of Parmesan cheese, and as a complement, you can always pair it with a fresh, intense, and mineral white wine.
Prep Time: 60 minutes
Cook Time: 30 minutes
Servings: 4 people
Magellanic King Crab Chowder Recipe
Ingredients
- 500 g of king crab meat
- 240 ml of fish or seafood broth
- 120 ml of fresh cream
- 100 g of grated Parmesan cheese
- 30 ml of oil
- 30 ml of butter
- 5 g of chili powder
- 2 cups of bread soaked in milk
- 2 bay leaves
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 1 teaspoon of dried oregano
- Sea salt
- Pepper
Preparation Steps
- Fill a large pot with water and add 3 tablespoons of whole sea salt and, optionally, 2 bay leaves. If the king crab is alive, introduce it to the pot with cold water to prevent the legs from detaching during cooking. If the crab is already dead, boil the water before adding it to the pot.
- Whether alive or dead, once the water boils again after adding the crab, cook for 15 to 18 minutes depending on the size. Remove from water, detach the meat from the shell, shred, and reserve. In a pot, heat oil over medium heat, add the chili powder, chopped garlic, and onion, and sauté until soft without browning.
- Add the oregano and fish broth and bring to a boil. Add the shredded crab meat, soaked bread, grated cheese, and butter to the pot. Cook over medium heat, stirring carefully until the mixture thickens. Season to taste and incorporate the fresh cream, stirring until homogenized.
- Preheat the oven to a medium-high temperature, around 190°C (374°F), for at least 10 minutes. Pour the mixture into an oven dish, distribute the rest of the grated cheese on top, and bake for about 10 minutes until golden. Serve the Magellanic King Crab Chowder immediately, piping hot, optionally topped with a bit of chopped fresh parsley or cilantro.
Additional Tips
- To preserve its delicate texture and natural sweetness, add the crab meat once the base is hot and avoid prolonged cooking, which can make it rubbery.
- If the chowder becomes too thick, thin it with warm seafood broth rather than water to maintain depth of flavor and balance.
Frequently Asked Questions (FAQ)
Can I use frozen king crab meat for this chowder?
Yes, frozen king crab meat works well as long as it is fully thawed and gently drained before cooking to avoid excess moisture.
What can I use instead of bread to thicken the chowder?
Mashed potatoes or a small amount of cooked rice can be used as alternatives while keeping the chowder creamy.
Is Magellanic King Crab Chowder the same as chupe de centolla?
Yes, chupe de centolla is the traditional Chilean name for this dish, commonly prepared in southern Patagonia.
Can this chowder be made ahead of time?
It can be prepared a few hours in advance, but it is best reheated gently over low heat to prevent the cream from separating.
What type of wine pairs best with king crab chowder?
Mineral-driven white wines such as Sauvignon Blanc or unoaked Chardonnay pair especially well with the richness of the chowder.
Properties of Chilean King Crab
The king crab is a low-fat seafood, rich in lean proteins, and also provides omega-3 fatty acids, essential vitamins, and minerals such as zinc and selenium. Compared to some other seafood, king crab tends to have a low mercury content, making it a safe choice for consumption.
Did you know?
The Magellanic king crab (Lithodes santolla), also known as the Patagonian king crab, southern king crab, or Chilean king crab, is a crustacean that inhabits the seafloor of the cold waters of southern Chile, from Valdivia to Cape Horn.
