Think crab cakes turned into a creamy casserole with a crust of gratinéed Parmesan and you’ll get an idea of how delicious this classic Chilean chupe is. Chupes elsewhere in South America are soupy, but Chileans like theirs dense and hearty. The recipe is adapted from Pilar Rodriguez, a chef and self-described culinary ambassador of Chile.
Merken, a spice blend of dried and smoked ají cacho de cabra (goat’s horn chiles), toasted coriander seed, and salt, from Chile, adds just enough spice and nuance to enhance the sweetness of this crab dish without overwhelming it. It is available at tienda.com