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Crab and Stilton bake recipe

Crab and Stilton bake recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Crab

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

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(5)

Reviews in English (3)

by PPK

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


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


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

Double baked cheese soufflés

For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray.

Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes.

Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat.

Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk.

Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts.

Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.

Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed.

Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created.

Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins.

When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.

For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using.

Recipe Tips

Make sure there’s no oven shelves above the soufflés in the oven, as they can rise considerably and stick

Crab and Stilton bake recipe - Recipes

Currently listing 8 recipes in 65 categories!

16 oz Cream Cheese - softened
12 oz Crabmeat
4 Tablespoons mayonnaise
2 cups shredded cheddar cheese
2 Tablespoons Worcestershire sauce (or A! sauce)
1 1/2 Tablespoons lemon juice
2 teaspoons hot sauce (adjust to taste)
dash or Paprika

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat (check thoroughly for shell), lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.

3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

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How to Cook Perfect Geronimo Stilton’s Secret Chocolate Chip Cookie Recipe

Geronimo Stilton’s Secret Chocolate Chip Cookie Recipe. To me, these Secret Ingredient Chocolate Chip Cookies (with two secret ingredients) are the ultimate chocolate chip cookie. They're also known as Baking different varieties of chocolate chip cookies seems to be all-the-rage these days. If someone claims to have the most superior recipe, I'll give it a.

Here are a few tips to guide you on on your path to cookie perfection: DO use brown sugar in addition. Doubletree Inn has released their secret recipe for their famous chocolate chip cookies. This great little chocolate chip cookie is made with ground rolled oats. You can have Geronimo Stilton’s Secret Chocolate Chip Cookie Recipe using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Geronimo Stilton’s Secret Chocolate Chip Cookie Recipe

  1. You need 1/2 cup of softened butter.
  2. Prepare 1/2 cup of brown sugar.
  3. It's 1/3 cup of granulated sugar.
  4. Prepare 1 of egg.
  5. You need 1/2 tsp of vanilla.
  6. Prepare 1-1/4 cup of flour.
  7. It's 1/2 tsp of salt.
  8. You need 1/2 tsp of baking soda.
  9. You need 1 cup of chocolate chips.

What is the secret ingredient?--one I have never seen in a chocolate chip cookie recipe before?--lemon juice. The lemon juice reacts with the baking soda to make a softer, chewier cookie. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.

Geronimo Stilton’s Secret Chocolate Chip Cookie Recipe instructions

  1. Beat together the butter and sugar. Add egg and vanilla. In separate bowl, combine flour, salt, and baking soda. Stir flour mixture into egg mixture. Add chocolate chips.
  2. Make a log out of the dough and wrap it parchment paper. Leave in fridge for at least two hours.
  3. Preheat the oven to 375F. Cut the log into half inch slices and put them on a ungreased baking sheet. Leave a little space between the cookies..
  4. Cook them at 375F for 8-10 minutes..
  5. Cool down for 10 minutes.

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these. Pret a Manger publishes 'secret' chocolate chip cookie recipe for fans to make at home. 'This recipe is perfect for rookie cookie makers or Many others posted about further Pret A Manger recipes they'd love to know, such as its spelt fruit cookie and cinnamon pastry. There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips instead, opt for a mix of milk or With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside.

Start off by trimming the celery stalks and cutting them into 5-6 inch (13-15cm) lengths so they fit snugly into the gratin dish.

Then peel them to get rid of the stringy bits, pop them into a steamer and steam for just 7 minutes. Now arrange the celery over the base of the gratin dish and season with salt and pepper.

Crumble the Stilton all over the celery, tucking it into any gaps as well, then spoon the crème fraiche over, using a spatula to spread it evenly all over the surface. Finally toss the breadcrumbs in the melted butter then sprinkle them evenly over the top and give them a light sprinkling of celery salt.

Then transfer the dish to the centre of the pre-heated oven and cook for 25 minutes until the top has browned nicely and the celery stalks are tender.


Here’s the basic shopping list for this dip but be sure to scroll down to the recipe card for the full list.

  • unsalted butter
  • shallots
  • cayenne pepper
  • Old Bay seasoning
  • dry mustard powder
  • dry white wine
  • half-and-half
  • full-fat cream cheese
  • sharp white cheddar cheese
  • Gouda cheese
  • fresh lemon juice
  • Worcestershire sauce
  • lump crab meat
  • fresh flat-leaf parsley
  • Ritz or butter crackers

If there’s one thing I would do differently next time, it would be to make more dip because again, it’s another dish I was sad to see come to an end.

Tartine with walnut, lemon and ricotta pesto and sauteed mushrooms

The creamy ricotta mingles well with the earthiness of the mushrooms. With a bowl of warming soup, this open-top sandwich makes for pure bliss.

For the pesto
1 garlic clove
2 tbsp walnuts
15g flat-leaf parsley
Zest of ½ lemon
A pinch of salt
2 tbsp olive oil
4 tbsp ricotta cheese

For the mushroom sandwich
1 tbsp olive oil
75g cremini mushrooms, thinly sliced
Salt and black pepper
4 slices of country bread
A pinch of nutmeg, freshly grated
30g cheddar cheese, finely grated

1 In the bowl of a food processor, combine the garlic, walnuts, parsley, lemon zest and salt. Pulse the blender until the mixture is finely chopped. Add the oil and continue blending until you obtain a paste. Transfer the pesto to a bowl and combine it with the ricotta, then set aside.

2 In a frying pan, heat the oil over a medium heat. Add the mushrooms, season with salt and saute until the mushrooms release their juices. Remove from the heat and season with pepper. Turn the grill on to a medium heat.

3 Toast the bread and spread with the pesto‑flavoured ricotta. Top with the mushrooms, nutmeg, and grated cheese. Place the tartines under the grill until the cheese has melted, which takes 2 to 3 minutes. Serve immediately.

La Tartine Gourmande by Béatrice Peltre (Roost Books).

Crab and Stilton bake recipe - Recipes

1 lb. of Lump Crab Meat - Picked through for any remaining shell
Half a sleeve of unsalted crackers - crushed
1 large egg beaten
5 Tbsp. mayonnaise
1 Tbsp. finely chopped parsley
2 tsp. Worcestershire sauce
1 tsp. prepared mustard

Mix egg, mayo, parsley, worcestershire sauce and mustard together. Mix crushed crackers into crab meat (lightly with hands). Pour egg mixture over crab mixture and fold with hands.
Form into six crab cakes. Heat oven to 400F. Place on cookie sheets lined with parchment paper, the crab cakes lift off the pan easily. Bake for 25 to 30 minutes. Easy clean up too. Enjoy!!

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  • Mushrooms: I used large portobello mushrooms for this recipe, so they are great to serve as a sit down appetizer or side. Use smaller baby bella mushrooms if you prefer a finger food appetizer.
  • Tomato puree: A little tomato puree is brushed onto the mushrooms for another layer of flavor.
  • Cheese: We use a mix of ricotta, stilton and parmesan to top the mushrooms.
  • Mustard: A little dijon mustard adds a great tang to each bite.
  • Breadcrumbs: Panko breadcrumbs add a great crunchy texture to contract with the soft mushrooms and filling.

Slow-Cooker Crab Dip

This crab dip is a major favorite in the Delish kitchen. Served with Ritz crackers on the side, it'll be gone in under an hour, no question.

What size slow-cooker should I make this in?

If you&rsquove got a 1 1/2 quart slow-cooker, this dip will fit perfectly inside it! You could use a larger slow-cooker of course, but be mindful that the dip will heat much more quickly. If you&rsquore going to leave your slow-cooker on the &ldquokeep warm&rdquo setting while serving, keep a close eye on it to make sure it&rsquos not drying out. Or, if you prefer, you can transfer it to a serving dish as soon as it&rsquos hot enough.

How long will leftovers keep?

Kept in an airtight container in the refrigerator, this dip will last up to 3 days. To reheat, simply transfer to a baking dish and bake at 350° until warmed through.

Can I use fresh crab for this dip?

Definitely! We like using canned crab meat because it&rsquos easy and less expensive, but if you&rsquove got fresh crab it would be SUPER delicious in this dip.

What can I serve this dip with?

We LOVE this dip with Ritz crackers, but slices of baguette or pita chips would also be delicious. If you&rsquod like to go a healthier route, sliced cucumber or celery sticks are the way to go.

Can I serve this dip cold?

You certainly could serve this dip cold, but we prefer it hot. As the dip heats, the flavors meld and the cheese melts, taking this dip from a 9 to a 10. So, if you&rsquove got the time&mdashheat it!

Looking for a crab dip you can make in the oven? Check out our recipe for a super decadent crab artichoke dip and never look back. 😉

The frittata can be served immediately or warm. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated up to 1 day. Serve cold, bring to room temperature, or reheat before serving.

First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper. To customize, choose one of the additions below.

Pour the egg mixture and any additions into your skillet, stir, and cook just until edges start to pull away from the pan. This will take 5 to 7 minutes. Transfer skillet to oven and bake until set, 16 to 18 minutes. Then enjoy!