Crab and Wheat Berry Casserole with Golden Leeks, Chanco Cheese and Chuchoca Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   In a large skillet, heat the vegetable oil with half of the butter over medium heat. Add the white onion and leek, and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute more.

3. 3

   Add the paprika and dried oregano. Pour in the white wine and let it reduce for 2 minutes, stirring to loosen any browned bits from the pan.

4. 4

   Add the crab meat and fold gently. Stir in the hot stock, heavy cream, milk, lemon zest, salt, and black pepper. Cook over medium-low heat for 4 to 5 minutes until slightly creamy.

5. 5

   Add the cooked wheat berries and half of the fresh parsley. Cook 2 minutes more, stirring, until the grains are well coated. Taste and adjust salt if needed.

6. 6

   Transfer the mixture to the buttered baking dish and spread evenly. Top with the chanco cheese.

7. 7

   In a small bowl, mix the chuchoca with the remaining melted butter and the rest of the parsley. Sprinkle this mixture over the chanco cheese to create the crust.

8. 8

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the cheese is bubbling and the top is golden. For deeper color, broil for 2 to 3 more minutes, watching closely.

9. 9

   Remove from the oven and let rest for 5 minutes before serving so the casserole can set slightly. Serve hot.