Crab and Stilton bake

    30 min

    This is a great way of preparing crab. Crab meat is topped with sauteed mushrooms, spring onions, grapes and Stilton, then baked to perfection.

    6 people made this

    Serves: 8 

    • 50g butter
    • 225g fresh mushrooms, thinly sliced
    • 125ml white wine
    • 350g cooked crab meat
    • 25g chopped spring onions
    • 115g seedless red grapes, halved
    • 115g Stilton cheese, crumbled

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

    1. Preheat oven to 190 C / Gas 5.
    2. Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened and about 4 tablespoons white wine remains. Remove the mushrooms and set aside.
    3. Arrange the crab 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.
    4. Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

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    Reviews & ratings
    Average global rating:

    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 US | 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 US | 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 US | Canada)