Fish Market · Crab Casserole
Chupe de Jaiba
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The dish is thickened with stale bread instead of flour, a trick that dates back to when Valparaíso's dockworkers couldn't afford to waste a single crumb.
Shredded crab meat is baked in a creamy casserole of bread, milk, cheese, and paprika until the top turns golden and bubbling. Market cooks near Valparaíso's fish auction sell it by the ramekin, still steaming.
Why it's made this way: Valparaíso's status as Chile's historic main port put fresh crab within easy reach of its market kitchens, making the casserole a signature of the city's harbor-side food stalls.
More from Chile
Part of World of Street Food — 690 dishes from 118 countries.
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