Category Archives: Crab meat

King Crab meets Mr. Goat a match made in heaven!

By Chef Lippe

vare cheese

Crab meat is one of my favorites and so I combined it with a new favorite Vare (va-RAY) a goat cheese from Asturia Spain.  This is a small Artisan produce cheese where the family only makes about 200 cheese a week.  It is a pasteurized cheese steeped in brine for 12 to 24 hours, then aged for 40 to 50 days. This is when the cheese developes its natural rind richly coated with gray white molds. The cheese is smooth, firm and dense in texture and the flavor is herbaceous and sweet with just enough salt to make it balanced and mellow as a whole.

The combination of the cheese with the crab is quite addictive!

Ingredients:

4 to 8 whole crabs depending on size

1 Vare cheese, grated

4 tablespoons butter

4 tablespoons flour

2 cups cream

Salt and pepper to taste

Directions:

Cook crab until done and let cool. About 20 minutes

Harvest meat, saving body cavity.

Make a thin bechamel with butter, flour and hot milk by melting butter, stir in flour and then slowly add hot milk. Once the milk has been added stir in half of the grated cheese. Cook on low about 10 minutes stir entire time.  Add salt and pepper to taste.

crab stuffed

Once bechamel is done stir in crab meat and pour into cleaned crab bodies.

Cover each with remain cheese and broil until bubbly and brown.

Enjoy

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Filed under Artisan Cheese, Chef Lippe, Crab meat, Food, goat cheese, goat milk, recipes, Vare

Crabmeat and Ricotta Cheese Dip

By Chef Lippea

 

 

Ingredients

 

1 pound cooked crab claw meat (pull apart into small pieces)

1 pound lumped crab meat (break into small bite size)

1 8 ounces spreadable cream cheese (room temp)

1 8 ounces ricotta cheese (room temp)

1 16 ounces sour cream (room temp)

1 pound fresh parmesan cheese shredded

1/4 cup roasted minced garlic

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons semi dried parsley

2 tablespoons sugar dipped lemon zest (for garnish)

1 tablespoon finely chopped fresh parsley (for garnish)

 

Directions

 

pre heat oven to 350 degrees

 

In a large bowl combine cream cheese, ricotta cheese, parmesan and sour cream stir together until smooth,  add in both crab meats, roasted garlic, lemon juice, semi dried parsley,  mix all together until smooth.

 

Scoop mixture into baking bowl, and place in oven. Cook for 30-35 minutes (until warmed all the way through).

 

Last 3 minutes add parmesan cheese on top until melted & bubbly. Remove from oven and garnish with lemon zest shavings and fresh chopped parsley.  Serve with mini toasted bread or crackers of your choice.

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Filed under Chef Lippe, Crab meat, recipes, Ricotta

Mac n’Goat Cheese with Crab Meat

Mac n’Goat Cheese with Crab Meat 

By Chef Lippe

Goat cheese is one of my favorite cheeses and I add it to recipes that call for cheese every time I can.  This time I wanted a fun appetizer for a BBQ party for a large number of people. Something easy to serve that people could eat with their fingers. Puff pastry mac n’cheese cups and squares.  Try them. They are an instant success at any gathering. Oh so good. If you don’t have hours to make your own puff pastry try frozen puff pastry from your local store.

Mac and Cheese Recipe

Yield: 24 cups

Ingredients:

16 ounces elbow fagioloni pasta (any elbow pasta will work)

2 Tablespoons butter

1 quart heavy cream

8 ounces goat cheese

1 cup sharp white cheddar cheese shredded

1 cup asiago cheese shredded

2 Tablespoons fresh parsley finely chopped

1 cup crab meat drained

Salt and pepper to taste

Puff pastry

Directions:

 

Cook pasta al dente. Pre heat oven to 350 degrees. Drain and set aside.

Line muffin tins with a 5 x 5 inch square cut puff pastry making sure that corners are over the side of cup.

Cut puff pastry into 5 x 5 inch squares. Cut center out of ½ of them and then put cut out on top of full square.

Pour cream into a large sauce pan over medium heat. Add the parsley and butter, bring to a simmer.  Be careful not to let it boil over. Allow cream to reduce by half.

Stir in cheeses and whisk until melted. Stir in pasta and crab meat.

Fill muffin cups with a spoonful in center of squares.

Bake in oven until pastry is brown at edges. About 15 minutes

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Filed under Artisan Cheese, Artisan pasta, Chef Lippe, Crab meat, Food, goat cheese, Macaroni and cheese, puff pastry, recipes