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Chilean bagna cauda with king crab

Chilean bagna cauda with king crab

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A classic Chilean dish: Royal crab meat (centolla) slowly cooked in a butter and garlic fondue, deglazed with port wine, mixed with cream, and seasoned wi…

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Recipe from Ezarate, Syum90, Rrmsjp and 1 other contributors, adapted by Recette de cuisine · · updated on

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Bagna Cauda is a traditional Sicilian dish that combines cooked mussels in a sauce made with butter and cream. It is typically served hot and is a perfect appetizer.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodSaucepan
  • Estimated cost$23.86 $5.97 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $22.09
  • $0.46
  • $0.18
  • $0.27
  • $0.15
  • $0.71

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Melt the butter with the crushed or coarsely chopped garlic cloves.
  2. Remove the garlic to prevent it from burning, and add the crab. If it’s frozen, do not thaw it: cut it into small pieces or slices so that it can separate in the butter. Reserve the liquid it releases. ≈ 8 min
  3. Season generously with pepper and add a little thyme. ≈ 2 min
  4. After 2 to 3 minutes, once the crab has loosened, pour in a splash of port wine, and the cooking liquid from the crab, if you have any.
  5. Add the garlic, allow the alcohol to evaporate, then pour in the cream and blend with an immersion blender before bringing to a boil.
  6. As soon as the cream begins to simmer, add the capers and serve immediately. ≈ 2 min

The bill

Chilean bagna cauda with king crab

  • 250 g of king crab meat$22.09
  • 50 g of butter$0.46
  • 2 cloves of garlic$0.18
  • pepper$0.27
  • thyme$0.15
  • One small glass of port (or white wine)$0.71

Total$23.86

that's $5.97 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of king crab meat
  • 50 g of butter
  • 300 ml of cream
  • 2 cloves of garlic
  • 6 to 12 capers
  • pepper
  • thyme
  • One small glass of port (or white wine)

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