Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia&#x27;s version relies solely on the massive local king crabs, the hallmark of fishermen&#x27;s kitchens along Chile&#x27;s southernmost coast.