Fantastic topper for many things I can think of (mushrooms, bruschetta, jacket potatoes...) but worked particularly well with the steak and asparagus. And it's so different, too!
OMG This is soooo delicious! Added a little bit more blue cheese as I am a blue cheese junkie and used the light boursin cheese. Absolutely delicious!
I love crab and blue cheese -- won't eat steak w/o BC -- but this didn't do it! It didn't taste "bad" but then again, it didn't taste like much of anything, least of all BC. It was very thin and watery, pretty flavorless, and a huge disappointment after all the time picking through the crab. Thought about trying to turn the leftover "gravy" into something else appetizer-like with artichoke, but the original concoction was just so unappetizing that I decided to cut my losses and pitch it.
I made this for our Valentine's Dinner and it was fabulous! It was so creamy and tasty. My husband and I made these with Filet Mignon's and it was perfect together. I picked the recipe because I love crab and bleu cheese and thought it would be a good compliment and it did not disappoint. My grocery store only carried 'flavored' boursin cheese, so I bought the garlic & herb flavor and it worked out nice with this dish. My husband and I are keeping this recipe and making it for special occasions.
This was so sinful but absolutely gorgeous. I was only making it for the 2 of us and I halved the recipe also, we had loads of topping and boy am I glad we did as it was awesome. I also bought 2 large prawns to go on top, so we had a truly indulgent surf and turf meal.. We both thought the crab topping was exceptional and I can not wait to try this when we have company over as I know it will be greeted with rave reviews. A fab post January Bride
This was lush! I also made the extra amount and it was great over steak, asparagus and a salad. I couldn't get Boursin cheese so used Jarlsberg instead, most of the dinstinctive flavour came from the blue cheese so I think any sort of fairly light cheese could be substituted for the Boursin. I thought the flavor and thickness developed a little more as it cooled so it's probably worth removing from heat a few minutes before serving while the meat rests.