Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper third. Grease two shallow 12-ounce baking dishes with 1 tablespoon unsalted butter and place them on a rimmed baking sheet.

2. 2.

   Clean and crack the 1½-pound cooked Dungeness crab. Pick the meat into a bowl, checking carefully for shell fragments; reserve about 6 ounces of meat and discard the shells and gills.

3. 3.

   Cut the kernels from 3 ears sweet corn. Finely dice 4 ounces yellow onion, mince 2 garlic cloves, and tear 2 crustless slices of white bread into small pieces.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a wide skillet over medium heat. Add the diced onion, corn kernels, and ¼ teaspoon Diamond Crystal kosher salt; cook for 6 minutes, stirring occasionally, until glossy and lightly golden. The restrained salt accounts for the naturally salty cooked crab and Parmesan.

5. 5.

   Stir 2 minced garlic cloves, 1 teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper into the vegetables for 30 seconds. Sprinkle in 1 tablespoon all-purpose flour and stir for 1 minute.

6. 6.

   Pour in ½ cup dry white wine and simmer for 2 minutes, scraping up the browned bits. Add 1 cup whole milk, ¼ cup heavy cream, and the torn bread; simmer for 4 minutes, stirring and pressing the bread into the sauce until thickened.

7. 7.

   Remove the skillet from the heat. Fold in the picked crab, ¼ cup finely grated Parmesan, 2 teaspoons fresh lemon juice, 1 tablespoon chopped parsley, and ¼ teaspoon black pepper. Divide the chupe between the prepared baking dishes and sprinkle with the remaining ¼ cup Parmesan.

8. 8.

   Bake for 12–15 minutes, until browned at the edges and the centers reach 165°F. Rest for 5 minutes.

9. 9.

   Set each baking dish on a heatproof plate and serve the crab-and-corn chupe hot, with its golden top and pieces of sweet crab visible.

Want more detail? See the temperature guide.