If you’re a fan of seafood, you’re probably well aware of how delicious crab can be. Whether you like it boiled, grilled, or fried, it’s a versatile ingredient that can be used in a wide variety of dishes. But if you’re looking to add an extra layer of flavor to your crab dish, adding cheese can be a great option. In this blog post, we’ll take a look at some of the best types of cheese to pair with crab and why they work so well.
Blue Cheese
One of the most popular cheese options to go with crab is blue cheese. Blue cheese is a soft cheese with a strong, pungent flavor that pairs well with the sweet and slightly salty taste of crab. It’s great in crab dips or as a topping for crab cakes, adding a bold and distinctive taste to your dish.
Gorgonzola
Another type of blue cheese that pairs well with crab is Gorgonzola. Like with blue cheese, Gorgonzola has a strong flavor that can stand up to the taste of crab. It’s a great option for pasta dishes with crab or as a topping for crab-stuffed mushrooms.
Brie
If you’re looking for a milder cheese option to go with your crab, brie can be a great choice. Brie is a soft, creamy cheese with a mild flavor that won’t overpower the taste of the crab. It’s a great option for crab and cheese quesadillas or as an addition to a crab and avocado salad.
Goat Cheese
Another fantastic cheese option for pairing with crab is goat cheese. Goat cheese has a unique tangy flavor that pairs well with the sweetness of crab. It’s great in crab and goat cheese-stuffed chicken breasts or as a topping for crab and arugula pizzas.
Camembert
Camembert is another mild cheese option that pairs well with crab. This soft cheese has a slightly nutty and earthy flavor that works well with the delicate taste of crab. It’s great on crab and camembert tarts or as a topping for crab-stuffed artichokes.
Conclusion
Adding cheese to your crab dish can take it to the next level and elevate the flavor profile. Whether you’re a fan of strong, pungent cheeses or prefer something a bit milder, there are plenty of cheese options that work well with crab. Experiment with different types of cheese to find your favorite pairing and take your crab dishes to the next level.
FAQ
Can you eat cheese with crab?
Yes, you can eat cheese with crab. In fact, crab and cheese are often paired together in traditional Italian cuisine, such as in dishes like crab-stuffed manicotti or crab and ricotta cannelloni.
However, when it comes to pairing cheese with seafood, it’s important to consider the flavors of each and how they will complement each other. Some seafood, including crab, has a particularly mild taste that can be easily overwhelmed by strong and pungent cheeses. Therefore, it’s best to choose a cheese that is mild and creamy, such as ricotta, mozzarella, or cream cheese, rather than sharp and tangy varieties.
Additionally, soft cheeses that have been aged for longer periods of time often have a stronger flavor, which may clash with the delicate taste of crab. As a result, it’s generally recommended to use fresh cheeses, such as mascarpone, ricotta, or goat cheese, when pairing with seafood.
When it comes to the preparation of the dish, incorporating cheese with crab can be achieved in a variety of ways, such as stuffing crabmeat into a cheesy baked dish or serving crab cakes with a creamy cheese sauce.
While cheese and crab may not be the most obvious pairing, they can certainly work together to create a delicious and satisfying meal. Just be sure to choose a mild and fresh cheese that won’t overpower the delicate taste of the crab.
What Flavours go best with crab?
When it comes to pairing flavors with crab, it is important to understand the delicate balance of flavors that can elevate or overpower the tastes of the crab. The sweet and succulent taste of crab introduces a plethora of pairing options that can enhance its taste. Foodpairing® analysis reveals that the sweet taste and fruity aromas of cooked crab lend themselves to a number of fruit pairings such as apple and pear, as well as tropical fruit combinations that include mango, pineapple, passionfruit, and even coconut.
Acidic flavors can work wonders in highlighting the sweetness of crab, with white wine vinegar, grapefruit, and lemon being the suggested options. The sour taste of these foods combines well with the sweetness of crab to create a subtle flavor balance.
The rich and creamy texture of crab also pairs well with crunchy vegetables like cucumber and celery, fresh herbs such as basil, parsley, and dill. These flavors add a different dimension to the dish and create a balance between the sweet and savory flavors of the crab.
Spices can also be added to crab to create a fusion of flavors, with cumin, chili, garlic, and ginger being the top recommendations. These spices work particularly well with dishes that include Asian flavors, like soy sauce and sesame oil.
In addition, seafood such as prawns, scallops, and lobster can also be paired with crab to create an indulgent seafood feast. The combination of different seafood flavors creates a complementary taste profile that truly enhances the taste of crab.
When it comes to pairing flavors with crab, there is an abundance of options available that can transform the humble crab into something truly spectacular. From sweet fruits to zesty acids, crunchy vegetables, and creamy herbs, there are endless possibilities to explore in order to create the perfect dish that pairs perfectly with your crab.
What not to eat when eating crab?
Crab is a delicacy that is high in protein and low in fat. If you’re a crab lover and enjoy cooking and eating crab, it’s essential to know what you should avoid when eating crab. Even though crab meat is delicious, there are specific parts that are not safe to ingest and can be harmful to your health.
One of the crucial things to look out for when eating crab is the viscera, located under the crab’s back. The viscera is the internal organs of the crab, including its digestive system, liver, and pancreas. You should not consume the viscera as it can cause food poisoning or serious illness. The viscera can contain toxins, pathogens, and bacteria that can lead to food poisoning, leading to symptoms such as vomiting, diarrhea, and nausea.
When cooking crab, you must clean and remove the viscera before cracking it open. You can quickly clean and remove the viscera with a pair of scissors or a small spoon. It is important to note that consuming the yellow mustard-like substance present in the crab is not harmful, and it’s safe to consume.
Using whole crabs in soups, stews, or other dishes is another thing you should avoid when cooking crab. The reason for this is that crabs often have shells and claws that can break down and release sharp parts, which can be choking hazards. If you plan to cook crab in soups or stews, it’s essential to take out the meat beforehand and discard the shells and claws.
Eating crab is a delightful experience that you can enjoy if you take appropriate precautions and avoid consuming the viscera and using whole crabs in your dishes. By following these guidelines, you can enjoy crab safely and without any health issues.