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Crab with Stilton Cheese

Crab with Stilton Cheese

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MICHELLE LONG

MICHELLE LONG

This is a very different yet wonderful way to serve crab. Everyone I have ever served it to was pleasantly surprised. Living in the NW we love our crab. You can use blue cheese instead, if you can't locate Stilton.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
  3. Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
  4. Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.
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Reviews

PPK
5

PPK

9/15/2003

Very rich, but good. I used the blue cheese and it was a little strong, so would use a little less if I made again, also less butter & wine.

SPIKERDINK
2

SPIKERDINK

12/22/2003

I left out the grapes since I forgot to put them on my shopping list....this was still a winner. My guests raved about it and I was asked by three people for the recipe already.

IMVINTAGE
0

IMVINTAGE

8/13/2007

I used frozen/thawed crab meat (leftovers from a king crab feast), used finely minced red onions instead of scallions & I used a white stilton w/ apricots. We were both very skeptical of this recipe but it was very good. I served it in martini glasses, garnished w/ a couple of ruffly lettuce leaves & wafer crackers, shaped like butterflies. Heated up the leftovers, the next night, by moistening it all w/ a tad more melted butter & wine & then nuking it for a minute. Wsa just as good as the night before! Thansk for the recipe Michelle Long...we enjoyed it!

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