Kamil Perry
Parmesan cheese is commonly used in a variety of dishes, including those that contain crab. Crab and cheese is a combination that is often overlooked, but it can be a delicious pairing. Crab meat is versatile and can be used in dishes such as crab mac and cheese, crab melts, and crab dips, which all use parmesan cheese. Parmesan cheese is also used in crab-stuffed mushrooms and is a common topping for crab imperial, a classic American dish.
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What You'll Learn
Crab-stuffed mushrooms with parmesan
Ingredients:
- Crabmeat (freshly cooked, canned, or imitation)
- Parmesan cheese (freshly grated)
- Mushrooms (portobello, button, or baby bella)
- Breadcrumbs (fresh, or crushed croutons)
- Olive oil
- Spices and herbs (paprika, thyme, chives, parsley, oregano, rosemary, or Cajun seasoning)
- Vegetables (green onions, sweet onions, red bell pepper, spinach, artichokes)
- Butter
- Lemon juice
- Salt and pepper
Method:
Firstly, lightly spray the mushroom caps with olive oil. In a medium bowl, stir together the crabmeat, breadcrumbs, vegetables, and any desired spices and herbs. You can also add in some butter and lemon juice for extra flavour.
Next, fill the mushroom caps with the crab mixture, mounding it generously on top. Sprinkle each mushroom with grated parmesan cheese.
Bake the mushrooms for 15 to 20 minutes, until the crab stuffing is hot and the mushrooms are tender. For softer, melted cheese, you can use mozzarella or brick cheese instead of parmesan.
These crab-stuffed mushrooms are best served hot and can be prepared ahead of time, refrigerated, and then baked just before serving.
Variations:
You can experiment with different types of meat and vegetables in this recipe. Try using cooked shrimp, bacon, sausage, ham, or pancetta instead of crabmeat. For a vegetarian option, leave out the meat and add more vegetables and shredded cheese. You can also substitute cream cheese, cheddar, or pepper jack cheese for the parmesan, or add in some mayonnaise and mustard for a creamier texture.
Get creative and enjoy your delicious crab-stuffed mushrooms with parmesan!
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Crab dip with parmesan
Parmesan, or Parmigiano-Reggiano, is a hard, aged Italian cheese with a strong flavour and crumbly texture. It is produced in certain regions of northern Italy and is highly nutritious. It can be a great choice for people who are lactose intolerant or are looking for easy-to-digest proteins. It is also packed with protein and calcium.
Now, for the Crab Dip with Parmesan! This delicious dip is a crowd-pleaser and is super easy to make. It can be served as a party appetizer and is best served warm.
Here's what you'll need:
- Crab meat (fresh, canned, or frozen)
- Cream cheese (full fat, softened to room temperature)
- Mayonnaise (full fat)
- Sour cream (full fat)
- Parmesan cheese (freshly shaved or in a block)
- Lemon juice (freshly squeezed)
- Garlic (fresh cloves)
- Green onion (scallions or chives)
Optional ingredients:
- Old Bay seasoning
- Celery sticks
- Blue corn chips
- French baguette slices
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C).
- Mix the crab meat, cream cheese, mayonnaise, sour cream, Parmesan cheese, lemon juice, garlic, and green onion in a small baking dish.
- Bake uncovered until bubbly and lightly browned, about 45 minutes.
- Serve warm with your choice of dippers, such as celery sticks, blue corn chips, or toasted French baguette slices.
That's it! You now have a delicious and creamy Crab Dip with Parmesan that your guests will surely enjoy. This dip can also be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven when ready to serve.
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Crab imperial with parmesan
Crab Imperial is a classic American dish with roots in Maryland, where crab is abundant. It is a rich, decadent, and elegant dish, perfect for any occasion, from casual family dinners to sophisticated gatherings. Crab Imperial is like a cross between a hot dip and a casserole, or a baked crab cake in a casserole dish. It is a great way to showcase fresh crab meat, as the crab is the star of the dish. The creamy, tangy sauce and other ingredients enhance the taste of the crab without overwhelming it.
To make Crab Imperial with Parmesan, start by preheating your oven to 400°F or 450ºF, depending on your preference. Grease 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set them aside. Melt some butter in a small skillet over medium-high heat and add diced bell pepper and onion. Sauté until the vegetables are soft, which should take about 5 minutes. Set the vegetables aside to cool.
In a large bowl, whisk together 1/2 cup mayonnaise, Dijon mustard, Worcestershire sauce, an egg, pepper, and your choice of seasoning. Some options for seasoning include Old Bay, The Spice House Chesapeake Bay seasoning, mustard powder, and paprika. You can also add dried minced onion and dry sherry for a tangy bite. Stir the cooled vegetables into this mixture.
Gently fold in the crab, being careful not to break up the meat. Jumbo lump crab meat is the preferred choice for this recipe, as it has a rich, buttery texture, bright white appearance, and large chunks. However, you can also use regular lump crab meat, which is a little smaller. Divide the mixture among the prepared dishes. Spread about 1 tablespoon of mayonnaise on top of each dish, then sprinkle with Parmesan cheese. Freshly grated Parmesan from a wedge has a richer taste and melts better than canned pre-grated Parmesan.
Bake, uncovered, for about 20 minutes, or until the top is browned and bubbly. You can also place the dish under a broiler to achieve the golden brown colour. Crab Imperial is best served warm, straight from the oven. It can be served as an appetizer with crackers, celery sticks, baguette slices, or crusty bread for scooping, or as an entree with a side salad. A squeeze of fresh lemon juice can add a bright, acidic contrast to the dish.
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Crab and parmesan risotto
Parmesan is a hard, aged Italian cheese with a strong flavour and crumbly texture. It is produced in certain regions of northern Italy and is highly nutritious. It is also known as Parmigiano-Reggiano. Parmesan cheese is versatile and can be used in both sweet and savoury dishes.
Now, here is a recipe for Crab and Parmesan Risotto, adapted from Gordon Ramsay's recipe:
Ingredients:
- 5 cups warm chicken, seafood, or vegetable stock
- 1 tablespoon butter or olive oil
- 1/3 cup finely chopped shallots
- 1/2 teaspoon minced garlic
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup Parmesan, grated (divided)
- 2 cups crab meat (lump or claw)
- Lemon zest
- Black pepper
- Chives
- Lemon juice (optional)
Instructions:
- Heat the stock and keep it warm on low heat.
- In a wide sauté pan, melt the butter over medium-low heat.
- Add the shallots and a pinch of salt. Cook gently for 3-4 minutes until translucent, not browned.
- Add the garlic and stir for 30 seconds. You should smell sweetness, not bitterness.
- Add the Arborio rice and stir constantly for 2-3 minutes until the rice turns slightly translucent on the edges.
- Deglaze with white wine and let it reduce until nearly dry.
- Now, start building the risotto: add the stock 1/2 cup at a time, stirring often. Each ladle should be nearly absorbed before adding the next.
- Taste the risotto after 18-20 minutes. The rice should be al dente with a slight bite. If it's chalky, continue cooking and add more stock if needed.
- Once the rice is cooked, pull the pan off the heat and stir in 1/2 cup of Parmesan.
- Fold in the crab meat, lemon zest, and black pepper. Cover and let the risotto rest for 5 minutes.
- Plate the risotto with extra Parmesan, chives, and a spritz of lemon juice if desired.
Tips:
- Use a wide pan for a faster evaporation and better control.
- Taste your crab before using – if it’s bland cold, it will be invisible when warm.
- Add the chives at the last minute – their sulfur bite dies fast under heat.
- You can finish the dish with cold butter for an even silkier finish.
- Do not add the crab meat while the risotto is on the heat, as this will preserve its delicate flavour.
- Use lemon zest instead of lemon juice to add zing without curdling the dairy.
- Portion the cheese, don't pile it on – just enough to enrich the dish, not overwhelm it.
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Crab mac and cheese with parmesan
To make this dish, you will need uncooked pasta, milk, butter, flour, and cheese. For the cheese sauce, a mix of cheddar, gruyere, and a sprinkle of parmesan is a great option, as the combination melts together nicely and creates a silky smooth sauce. You can also add mozzarella and Monterey jack cheese to the sauce. Parmesan cheese is a hard, Italian cheese with a strong, nutty flavor and a crumbly texture. It is produced in certain regions of Northern Italy and is highly nutritious, with lots of protein and calcium. It is also a good choice for those with lactose intolerance. When buying parmesan, look for a block, shredded, or grated form, and note that freshly grated parmesan will have a better flavor and texture.
Start by preheating your oven to 350°F. Cook the pasta according to the package directions until it is al dente. In a separate saucepan, melt butter over medium heat and whisk in the flour to create a roux. Cook this mixture for 2-3 minutes, stirring frequently. Slowly add the milk, whisking continuously until the mixture is smooth and thickened. Reduce the heat and add the grated cheeses, stirring until melted before adding the next handful. Finally, stir in the cooked pasta and crab meat.
Transfer the pasta mixture to a baking dish and top with a combination of panko breadcrumbs, melted butter, and parmesan cheese for a crunchy topping. Bake for 10-12 minutes or until the topping is golden brown. Serve immediately with a light side such as a green salad or roasted vegetables.
This crab mac and cheese with parmesan is a delicious and indulgent meal, perfect for a special occasion or dinner party. It is a fun and elegant twist on traditional mac and cheese, and the addition of parmesan cheese adds a unique flavor and texture to the dish.
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Frequently asked questions
No, parmesan cheese does not have crabs. It is a type of cheese that is often paired with crab in dishes such as crab dip, crab-stuffed mushrooms, and crab imperial.
Crab dip is a dish made by combining crab meat with ingredients such as cream cheese, mayonnaise, sour cream, and garlic, and then baking it in the oven. Parmesan cheese is often added to crab dip to enhance the flavour and give it a sharp, rich taste.
Crab and parmesan cheese can also be combined in dishes such as crab melts, crab mac and cheese, and seafood risotto. Parmesan cheese can be added to a cheese sauce and mixed with crab meat and pasta to create a crab mac and cheese. For a seafood risotto, parmesan cheese can be added along with crab meat, rice, and other ingredients, and cooked together to create a flavourful dish.
