Preheat oven to 200 degrees C. Lightly butter 8 small ramekins.
In a large frypan, heat olive oil over medium high heat. Saute prawns and scallops until firm, about 5 minutes.
In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken stock and raise heat to high. Stir until thickened. Mix in eschallots, mushrooms and wine. Cook for 5 to 10 minutes.
Arrange prawns, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.