Will use with lump crab meat.
2007-01-23 05:11:18 · 6 answers · asked by pamela 2 in Food & Drink ➔ Cooking & Recipes
Try montery jack cheese. I find it goes well with any shellfish.
2007-01-23 05:15:16 · answer #1 · answered by Tavita 5 · 2⤊ 0⤋
Almost any Swiss-type cheese will work the way you describe; the two most "classic" melting cheeses (fondue, for example) are Gruyere and Emmental (or Emmentaler).
Just make sure you grate the cheese before you melt it, and use a double-boiler if possible. Depending on the moisture content of the cheese, you may have to add a small amount of liquid to "smooth" the melted cheese...depending on your recipe, this could be wine, water, beer, etc.
2007-01-23 05:19:39 · answer #2 · answered by jvsconsulting 4 · 0⤊ 0⤋
You can use Velveeta cheese. Cut it up into small chunks and put them into a sauce pan with some butter and milk. The cheese will melt great and will still stay creamy. Not greasy!
2007-01-23 05:20:58 · answer #3 · answered by purplemrskitty 2 · 0⤊ 0⤋
Fontina or gruyere or a mixture. I am seriously floored that someone suggested the use of Velveeta with lump crab. Don't do that!
Velveeta is awesome, but it has it's place. Don't declass your crab with fake cheese.
2007-01-23 05:41:36 · answer #4 · answered by amelia43119 2 · 0⤊ 0⤋
I would go with Grueyere or Havarti or a mild Fonitna. All are mild and creamy...please don't use velveeta with crab... :(
2007-01-23 05:24:19 · answer #5 · answered by hulahoops 3 · 0⤊ 0⤋
velveeta or maybe mozzarella
2007-01-23 05:15:45 · answer #6 · answered by besitos2610 5 · 0⤊ 2⤋