In south Patagonia the most common product from the sea is the centolla, so called King crab. We couldn’t avoid it and were forced to taste its different cooking styles 🙂
The finally less easy to find and more expensive style is the entero (entire crab). We finally found it in Ushuaia in a restaurant on the sea front with big windows to watch the Beagle channel and its activities. It was gorgeous!
We also tasted it natural in Puerto Natales:
In pastel, the crab meat is mixed with mashed potatoes and browned with Parmesan. It’s actually very good!
Cooked in different sauces like the Mediterranean one (onions, white wine and persil) or a paprika one:
And even in ceviche with a salsa leche de tigre!
It was always very good but my preference definitely goes to the entero!
Bon appétit !