Pastel de Jaiba (Crab Pie)

Ingredients

For the filling:

• 2 slices soft white bread (each about 3/4 inch thick), crusts removed
• 1 cup heavy cream or half and half, more as needed
• 2 tablespoons extra virgin olive oil, plus more for the casserole dish
• 1 medium onion, cut into small dice
• 1 to 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 cup dry white wine
• 1 pound lump crab meat, picked over
• 3/4 cup grated Parmigiano-Reggiano cheese, divided use
• Fine sea salt and freshly ground black pepper

For the topping:

• 1/4 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• Optional: 1 tablespoon chopped flat-leaf parsley

Directions

Step 1

Preheat the oven to 375°F.

Step 2

Tear the bread into small pieces and place in
a bowl. Pour the cream over the bread and set aside to soak for 5 minutes. Mash with a fork to break up bread; set aside. Oil an oven-safe 2-quart casserole dish.

Step 3

Heat a large skillet over medium heat. When hot, add the 2 tablespoons of olive oil and sauté the onion until translucent, 3 to 5 minutes. Add the garlic, paprika, oregano, and cumin and sauté for 1 minute more, stirring constantly. Deglaze the pan with the wine.

Step 4

Add the bread-and-cream mixture and stir to combine. Stir in the crab meat and 1/2 cup cheese. The mixture should be creamy. If too thin,
cook for 1 to 2 minutes more. If too thick, add additional cream, 1 tablespoon at a time. Season to taste with salt and pepper. Spoon into the prepared casserole. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until the mixture is bubbling.

Step 5

In the meantime, combine the panko with the olive oil. Stir until the breadcrumbs are well coated. When the casserole is nearly done, sprinkle the panko evenly over the top. Continue baking for 5 additional minutes. Top with chopped parsley, if desired, and serve.