The King Crab in Ushuaia (the Centolla)

Why is King Crab (Centolla) a Signature Dish in Ushuaia?

King Crab, locally known as centolla, is a hallmark of Ushuaia’s cuisine due to the cold, nutrient-dense waters around Tierra del Fuego. These pristine conditions create the ideal environment for southern king crabs, which thrive in the Beagle Channel. Local fishermen harvest them daily, and their sweet, delicate meat has earned centolla a top spot on the culinary must-try list for travelers.

Regarded as a gourmet specialty in Patagonia, centolla is prepared in a wide range of styles — from rustic to refined. Its distinct taste and freshness make it one of Ushuaia’s most sought-after seafood experiences.

Top Places to Try King Crab in Ushuaia

La Costa del Pueblo

This cozy and traditional seafood eatery is celebrated for its daily fresh catch, especially king crab. With a focus on honest flavors and maritime simplicity, the menu highlights the essence of the sea.

Popular Dishes:

• Centolla a la Provenzal (Garlic, parsley, and olive oil king crab)

• Centolla al Natural (Steamed or boiled, served with butter and lemon)

 

Restaurant La Estancia

Rustic and welcoming, La Estancia showcases authentic Patagonian flavors with an emphasis on local ingredients. It’s an ideal place for a relaxed evening and hearty seafood fare.

Recommended Plates:

• Centolla a la Parrilla (Grilled king crab, paired with potatoes or salad)

• Centolla con Mayonesa (Cold king crab served with a creamy mayo-based dip)

Bodegón Fueguino

A casual and friendly spot favored by both locals and visitors, Bodegón Fueguino is known for its regional comfort food and generous portions.

Try These:

• Centolla en su Jugo (Served in its own flavorful broth)

• Centolla con Manteca y Limón (Cooked in butter and lemon for a simple, rich flavor)

 

El Viejo Marino

One of the city’s most renowned seafood restaurants, El Viejo Marino has a reputation for excellence in preparing king crab with both classic and innovative techniques.

Must-Try Options:

• Centolla al Horno (Oven-baked, often topped with cheese or creamy sauce)

• Centolla a la Plancha (Pan-grilled with herbs and garlic butter)

Popular King Crab Dishes in Ushuaia

Below are some of the most common and delicious centolla recipes you’ll encounter in local restaurants:

• Centolla en Salsa de Crema (King crab in a rich cream sauce)

• Centolla Rellena (Stuffed king crab with its own meat, cheese, and herbs)

• Centolla en Ravioles (Homemade ravioli filled with king crab)

Savoring king crab in Ushuaia is a culinary highlight not to be missed. Harvested fresh and cooked with care, this regional delicacy comes in countless mouthwatering variations. Whether you prefer it grilled, baked, or wrapped in pasta, the seafood scene in Ushuaia offers flavors that will leave a lasting impression.

Cooking typical food:  Ushuaia-Style King Crab with Garlic, Butter, and Lemon (Centolla a la Manteca y Limón)

Servings: 2
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

• 500–700 g (1–1.5 lb) cooked king crab meat (or whole legs/shell-on pieces)

• 3 tablespoons unsalted butter

• 2 garlic cloves, finely chopped

• Juice of 1 lemon

• Zest of ½ lemon (optional for extra aroma)

• 1 tablespoon chopped fresh parsley

• Salt and black pepper to taste

• Optional: a splash of white wine (dry)

Instructions:

1. If using whole centolla (with shell):
   Crack the shell slightly using kitchen scissors or a crab cracker so the sauce can seep in. You can also remove the meat if you prefer serving it shelled.

2. In a large skillet or pan, melt the butter over medium heat. Once it’s melted and slightly bubbling, add the chopped garlic and sauté for about 1–2 minutes until fragrant (don’t let it burn).

3. Add the crab meat or legs to the pan. Stir gently or baste with the butter-garlic mix. Heat for 3–5 minutes until warm throughout.

4. Add lemon juice, a touch of zest (if using), and a sprinkle of chopped parsley. Stir gently again.

5. Season with salt and pepper to taste. If desired, splash in a little white wine and let it cook for 1–2 more minutes to reduce.

6. Serve hot, either in the pan or plated with fresh bread or boiled potatoes on the side.

 

Serving Tip

In Ushuaia, this dish is often served with a glass of Patagonian white wine and crusty bread to soak up the sauce. Locals might also accompany it with a simple salad or rustic mashed potatoes.