Look for the seal.

Chilean-Style Crab Chupe



– 4 1/2 cups 1/2-inch diced sourdough bread (crusts removed) (about half of a 1-pound loaf) – 1 1/2 cups Real California Mexican crema (table cream) – 1/2 cup (1 stick) Real California butter – 4 cups 1/4-inch diced white onions (about 2 medium) – 1 1/2 pounds cooked crabmeat – 1/2 cup Real California whole milk – 1/2 teaspoon salt, or more to taste – 1/2 teaspoon pepper, or more to taste – 1 1/2 cups shredded Real California Hispanic-Style Manchego cheese – 3/4 cup crumbled Real California cotija cheese – Sliced bread, for serving
Find real california milk products near you
Find & Buy


Prep time: 25 minutes

Cook time: 40 minutes

Arrange a rack about 6 inches from the heating element and preheat the broiler.

Meanwhile, in a medium bowl, combine bread and crema, mixing to coat evenly. Set aside.

In a large saucepan over medium heat, melt butter. Add onions and cook, stirring, until translucent, 10 to 12 minutes. Add bread mixture, crab, milk, salt, and pepper and cook, stirring occasionally, until heated through, about 5 minutes. Add Manchego cheese and cook, stirring occasionally, until mixture is very thick and liquid has absorbed, about 5 minutes.

Transfer to a 2/12- to 3-quart casserole or baking dish, sprinkle with cotija cheese, and broil until top is browned, 3 to 5 minutes.

Serve warm, with sliced bread for dipping. Serves 8 to 12.