Pastel de jaiba is a decadent Chilean crab casserole hailing from Santiago, where it can be found in most restaurants. The dish is made with crab meat, crustless bread, garlic, onions, milk, chili peppers, white wine, butter, fish stock, cream, and spices such as cumin, oregano, and paprika powder.

The combination is traditionally baked in clay pots (pomaires), and when done, it is usually topped with grated cheese and served with bread and a glass of medium-bodied white wine on the side.