Chilean crab pudding with tomato and parmesan, accompanied by mixed greens and pear salad
Max Reserva Chardonnay

  • 15 Ingredients
  • Preparation in 7 steps
  • Serves 4

Ingredients

  • 2 Tablespoons oil

  • 1⁄2 Teaspoon paprika or ground paprika

  • 1 Garlic clove, finely chopped

  • 1 Cup onion, finely chopped

  • Orégano, salt and pepper

  • 1 Cup fish or shellfish broth

  • 500 Grams Chilean crab shredded meat

  • 4 Tablespoons grated Parmesan cheese

  • 2 Tomatoes

  • 2 Tablespoons butter

  • 1 Pear

  • 3⁄4 Cup heavy cream

  • 2 Cups mixed greens (mustard or beets, watercress, arugula, etc. leaves)

  • 8 Slices white bread, crust removed and previously soaked in milk

Preparation

1

Heat the oil with the paprika in a large skillet over medium heat and sauté the chopped onions and garlic until soft, not golden brown. Stirring, add the oregano and fish broth over medium heat, stir almost constantly.

2

Clean the crab meat in order to remove any hardness and add it to the mixture. Stirring, add the soaked bread, Parmesan cheese and butter.

3

Season with salt and pep- per. Continue stirring until sauce thickens and boils. Finally, add cream, the diced seeded tomatoes and cook until it boils again.

4

Pour the mixture in a clay pot or casserole dish, sprinkle with Parmesan cheese and gratin for about 20 minutes.

5

In a bowl, mix the green leaves with thin slices of pear, season with olive oil and bal- samic vinegar. Serve together with the pudding.

Food Pairing

The Max Reserva Chardonnay has a very distinctive tropical fruit aroma and citrus notes, which complement very well with the creaminess of this preparation. At the same time, it enhances the natural flavor of blue crab and its elegant acidity is increased by the flavor of fresh tomatoes.

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