Originally Posted by babetoo
thanks for the help, the cheese was swiss and Gruyère actually. so will definitely need to find one with stronger flavor. cheddar maybe, any other cheeses you can think of , merstar. i loved the idea of them just thought rather labor intensive for the end result. maybe just regular old stuffing with the chopped stems would be the best thing. frankly i didn't think the crab had much taste at all. oh well, we cook and we learn.
You're very welcome. :) How about Gruyere and/or extra sharp cheddar, mixed with some very aged Parmigiano Reggiano? Maybe also add some hot sauce.
P.S. Did you use Swiss or French Gruyere? I find the Swiss Gruyere to be stronger.