Crab With Stilton Cheese Recipes

CRAB WITH STILTON CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

PALACE CAFE CRABMEAT CHEESECAKE

Steps:

• Preparing the Pecan Crust:
• Preheat oven to 350 degrees F.
• Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
• Preparing the Filling:
• Preheat oven to 300 degrees F.
• In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
• Preparing the Meuniere Sauce and Garnish:
• Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
• Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
• To serve:
• Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

CRAB WITH STILTON CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

STILTON CHEESECAKE

Steps:

• Set oven at 325 degrees F.
• Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
• Crumble Stilton into a bowl.
• Add cream cheese and sugar, then beat with an electric mixer until well blended.
• Beat in eggs, one at a time until smooth and creamy.
• Add vanilla.
• Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
• Pour cheese mixture over crust.
• Bake in oven for 1 hour, or until firm.
• Turn off heat and let cake cool in oven for 1 hour.
• Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
• Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
• (This cheese cake freezes well).