The Ultimate Crab Dip

Go light on the cheese and heavy on the shellfish for this luxe gratin from Patagonia.

Serves
2–4
Time
35 minutes

WILLIAM HEREFORD

Updated on December 15, 2025

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, this version adapted from chef Victor Riquelme in Patagonia relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast.

Featured in “The Epic Food and Landscape of Patagonia” by Adam Leith Gollner in the Summer 2016 issue.

Ingredients

1 cup crustless white bread cubes
⅔ cup whole milk
1½ tsp. extra-virgin olive oil
1 tsp. oregano leaves, finely chopped
⅓ cup finely chopped onion
11 oz. king or snow crabmeat, coarsely shredded (about 22 oz. in-shell)
2 Tbsp. heavy cream
Kosher salt and freshly ground black pepper
⅓ cup grated Grana Padano cheese
Toasted country bread, for serving

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Instructions

Step 1

Position a rack in the upper third of the oven and preheat the broiler. Place a small cast iron skillet over low heat while you prepare the crab.

Step 2

To a blender, add the bread and milk and soak for 5 minutes, then process to a purée. Place a fine-mesh strainer over a small bowl and strain the mixture. Set aside.

Step 3

In a small pot over medium-low heat, warm the oil. Add the oregano and cook until just fragrant and beginning to sizzle, about 2 minutes. Add the onion and continue cooking until translucent and beginning to soften, 5–6 minutes more. Stir in the crab and reserved milk mixture until thoroughly combined and warm. Remove from the heat and fold in the heavy cream. Season to taste with salt and black pepper.

Step 4

Transfer the crab mixture to the prepared skillet and top evenly with the Grana Padano. Broil until the cheese is melted and browned, about 5 minutes. Set aside to rest for 5 minutes, then serve with country bread.

Position a rack in the upper third of the oven and preheat the broiler. Place a small cast iron skillet over low heat while you prepare the crab.
To a blender, add the bread and milk and soak for 5 minutes, then process to a purée. Place a fine-mesh strainer over a small bowl and strain the mixture. Set aside.
In a small pot over medium-low heat, warm the oil. Add the oregano and cook until just fragrant and beginning to sizzle, about 2 minutes. Add the onion and continue cooking until translucent and beginning to soften, 5–6 minutes more. Stir in the crab and reserved milk mixture until thoroughly combined and warm. Remove from the heat and fold in the heavy cream. Season to taste with salt and black pepper.
Transfer the crab mixture to the prepared skillet and top evenly with the Grana Padano. Broil until the cheese is melted and browned, about 5 minutes. Set aside to rest for 5 minutes, then serve with country bread.