CRAB WITH STILTON CHEESE
This is a very different yet wonderful way to serve crab. Everyone I have ever served it to was pleasantly surprised. Living in the NW we love our crab. You can use blue cheese instead, if you can't locate Stilton.
Provided by MICHELLE LONG
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 4.8 g, Cholesterol 57.7 mg, Fat 10.5 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 6.4 g, Sodium 397.9 mg, Sugar 3.1 g
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.
STILTON CHEESECAKE
A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.
Provided by CookRachacha
Categories Cheesecake
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 594.5, Fat 41.5, SaturatedFat 24.6, Cholesterol 183.2, Sodium 810.8, Carbohydrate 40.9, Fiber 0.7, Sugar 18.7, Protein 15.6
CHEESY CRAB APPETIZER
This is a great little appetizer that can be made ahead of time and frozen. When guests arrive, just pop them in the microwave to reheat. Everyone loves them and they are so easy.
Provided by Merlot
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the first 5 ingredients.
- Slice muffins in half horizontal.
- Spread each muffin half with the cheeze/crab mixture.
- Place under broiler and brown (WATCH CAREFULLY SO IT DOESN'T BURN).
- Cut each muffin half into quarters when cool enough to handle.
- (I keep a bag of these in the freezer for when unexpected guests show up. Just broil as instructed above, place on a cookie sheet to freeze, then transfer to freezer bags. When guests arrive, place in microwave to heat up and then serve).
Nutrition Facts : Calories 289.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 52.6, Sodium 578.4, Carbohydrate 25.4, Fiber 2, Sugar 2, Protein 10.4
STILTON, BACON, AND SCALLION PUFFS
Categories Cheese Egg Pork Bake Cocktail Party Quick & Easy Winter Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 7
Steps:
- In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter 2 inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are crisp and golden.
CHEESE & CRAB BRUNCH BAKE
Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day? -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.
Nutrition Facts : Calories 428 calories, Fat 28g fat (13g saturated fat), Cholesterol 286mg cholesterol, Sodium 844mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
CRAB RANGOON (CREAM CHEESE CRAB WONTON)
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Provided by Jet Tila
Categories Appetizer Crab Cream Cheese Fry Deep-Fry Green Onion/Scallion Hors D'Oeuvre Kid-Friendly Small Plates
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
- Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
- Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
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