By Chef Lippe
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!
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
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.
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.