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Crab Casserole Au Gratin

Chef Guillermo Rodríguez

Courtesy of ProChile

(Serves 6)


  • 12.7 oz. crab meat
  • 4 slices of bread, crusts removed
  • ½ medium onion, finely diced
  • 0.7 fl. oz. Chilean extra virgin olive oil
  • 10.5 fl. oz. fresh cream
  • ½ green chilli pepper
  • ½ garlic clove
  • 0.8 oz. butter
  • 1 oz. grated cheese
  • Paprika
  • Cumin (to taste)
  • Salt
  • Pepper


  • Heat the olive oil in a frying pan and sauté the onion with the garlic, mild chilli pepper and cumin.
  • In a separate bowl soak the breadcrumbs in the cream, add the cleaned, flaked crab meat and the sautéed onion. Season with salt, pepper and green chilli pepper.
  • Add half of the grated cheese and mix well.
  • Butter the earthenware dishes and fill with the mixture.
  • Sprinkle with the remaining grated cheese, some paprika and bake in a bain-marie in the oven at 150°C / 300°F / Gas mark 2 for 15 to 20 minutes.
  • More truly delicious recipes here:
  • Magellanic King Crab Stuffed Chicken Breast
  • Oysters with Spicy Tomato Granit


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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