Crab and Stilton Cheese Bake

    30 minutes

    This a lovely and different way to serve crab. You can substitute another blue cheese for Stilton, depending on what you can find.

    5 people made this

    Serves: 8 

    • 65g butter
    • 250g fresh mushrooms, thinly sliced
    • 1/2 cup (125ml) white wine
    • 375g cooked crabmeat
    • 1/4 cup chopped spring onions
    • 125g seedless red grapes, halved
    • 125g Stilton cheese, crumbled

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C.
    2. Melt butter in a saucepan over medium heat and 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, spring 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 and Ratings
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    Reviews in English (3)


    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.  -  18 May 2003  (Review from Allrecipes USA and Canada)


    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.  -  21 Dec 2003  (Review from Allrecipes USA and Canada)


    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!  -  13 Aug 2007  (Review from Allrecipes USA and Canada)