Cauliflower, Crab and Corn Chilean Chupe Pie with Merkén Chuchoca Crust

Name: Cauliflower, Crab and Corn Chilean Chupe Pie with Merkén Chuchoca Crust
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Chilena
Ingredients: 1 1/2 lb cauliflower; 10.5 oz crab meat; 1 2/3 cups corn kernels; 1 1/4 cups onion; 2 cloves garlic; 1/3 cup white wine; 1 cup heavy cream; 3/4 cup plus 1 tbsp milk; 6.3 oz grated chanco cheese; 1 cup chilean chuchoca; 3 1/2 tbsp butter; 3 tbsp wheat flour; 2/3 cup vegetable broth; 1/2 cup fresh cilantro; 2 tsp merkén; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tbsp lemon juice; 1 tbsp vegetable oil; 1 1/4 tsp salt; 1 tsp black pepper

An original Chilean savory pie inspired by coastal chupes: a creamy filling of roasted cauliflower, crab and sautéed corn, scented with white wine, cumin and cilantro, topped with a rustic chuchoca and golden cheese crust.

25 minPrep

45 minCook

70 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g cauliflower (en floretes small)
300 g crab meat (cocida and revisada of cáscaras)
250 g corn kernels (fresh or congelado)
180 g onion (chopped diced small)
10 g garlic (chopped fino)
80 ml white wine (dry)
250 ml heavy cream (for the relleno)
200 ml milk (whole or semidescremada)
180 g grated chanco cheese (divided)
90 g chilean chuchoca (for the crust)
50 g butter (divided)
25 g wheat flour (for espesar)
150 ml vegetable broth (or agua)
20 g fresh cilantro (chopped)
4 g merkén (divided)
2 g ground cumin
2 g sweet paprika
15 ml lemon juice
15 ml vegetable oil
8 g salt (or a taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

404 kcal

Calories

19 g

Protein

21 g

Carbs

27 g

Fat

3 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyShellfishSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with the vegetable oil, half of the salt, and a little black pepper. Spread on a tray and roast for 20 minutes, until tender with golden edges.
2
While the cauliflower roasts, melt 25 g butter in a large skillet over medium heat. Add the onion and cook for 6 minutes until soft. Stir in the garlic, cumin, sweet paprika, and 1 teaspoon merkén; cook 1 minute more.
3
Add the corn to the skillet and sauté for 3 minutes. Pour in the white wine and let it reduce for 2 minutes. Add the vegetable broth and cook 2 more minutes.
4
Sprinkle the wheat flour over the mixture and stir for 1 minute to remove the raw taste. Gradually add the milk, then the cream, stirring constantly until you have a thick, smooth sauce, about 3 to 4 minutes.
5
Lower the heat and fold in the roasted cauliflower, crab meat, lemon juice, half of the cilantro, and 120 g of the grated chanco cheese. Taste and adjust with the remaining salt and black pepper. Cook gently for 2 minutes so the crab stays in nice pieces.
6
Transfer the mixture to a baking dish about 30 x 20 cm / 12 x 8 inches. In a bowl, mix the chuchoca with the remaining 25 g melted butter, the remaining 1 teaspoon merkén, and the rest of the grated chanco cheese. Spread this crust evenly over the filling.
7
Bake the pie at 200 °C / 400 °F for 20 minutes, until the top is golden and the filling is bubbling at the edges.
8
Let rest for 5 minutes before serving. Finish with the remaining chopped cilantro on top and serve hot.

Chef tips

For deeper flavor, roast the cauliflower in a single layer and let it color well. If using canned crab, drain it very thoroughly so the filling does not become watery.

Substitutions

You can replace the crab with king crab meat or cooked shrimp. Chanco cheese can be swapped for firm mozzarella or mild gouda. If you cannot find chuchoca, use coarse instant polenta, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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