Teresa's Recipes
Jaiva al Pil Pil
Jaiva al Pil Pil is a delectable Chilean dish that showcases the rich flavors of crab meat enveloped in a spicy garlic sauce. This dish is not only a feast for the senses but also a cultural treasure of Chilean cuisine, often enjoyed as an appetizer or a light meal. The combination of succulent crab, aromatic garlic, and a kick of heat from chili flakes makes it irresistible. It's traditionally served with crusty bread, perfect for soaking up the delicious sauce, and brings a taste of the ocean right to your table.
Ingredients
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1 teaspoon (adjust to taste) Red chili flakes
- 1/2 cup White wine
- 1 pound, cooked and shredded Crab meat
- to taste Salt
- to taste Pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- for serving Crusty bread
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 16g
- Carbs: 10g
- Protein: 30g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red chili flakes to the pan. Sauté for 2-3 minutes, or until the garlic is golden brown and fragrant, being careful not to burn it.
- Gently stir in the crab meat, ensuring it's coated in the garlic and chili mixture.
- Pour the white wine into the skillet and increase the heat to high. Cook for 5-7 minutes, or until the wine has mostly evaporated and the flavors are well combined.
- Season the crab mixture with salt and pepper to taste.
- Remove the skillet from heat and fold in the chopped parsley for a fresh flavor boost.
- Serve Jaiva al Pil Pil hot, accompanied by slices of crusty bread to soak up the flavorful sauce.
Tips
- For an extra kick, consider adding a dash of hot sauce to the garlic mixture.
- Feel free to substitute the crab meat with shrimp or lobster for a different yet equally delicious seafood variation.