Indulge in Decadence: Crab and Stilton Recipes That Will Wow Your Guests
Crab and Stilton – it might sound like an unconventional pairing, but trust me, it’s a flavor explosion waiting to happen. The delicate sweetness of the crab meat perfectly complements the pungent, creamy richness of Stilton cheese. Whether you’re looking for an elegant appetizer, a sophisticated light lunch, or a show-stopping main course, this combination offers endless possibilities. This blog post will explore several delicious crab and Stilton recipes, complete with detailed instructions and helpful tips to ensure your culinary creations are a resounding success. Get ready to impress your friends and family with these surprisingly delightful dishes!
## Why Crab and Stilton Work So Well
Before diving into the recipes, let’s understand why this seemingly odd couple works so harmoniously.
* **Contrast is Key:** The mild, slightly sweet flavor of crab provides a beautiful counterpoint to the strong, salty, and earthy notes of Stilton. This contrast creates a balanced and intriguing taste profile.
* **Texture Matters:** The delicate, flaky texture of crab meat contrasts beautifully with the creamy, sometimes crumbly texture of Stilton. This textural interplay adds another layer of complexity to the dish.
* **Umami Boost:** Both crab and Stilton are naturally rich in umami, the savory fifth taste. This shared characteristic enhances the overall depth of flavor in the recipes.
* **Versatility:** Both ingredients are surprisingly versatile and can be incorporated into a wide range of dishes, from salads and sandwiches to pasta and gratins.
## Recipe 1: Crab and Stilton Tartlets
These delightful tartlets are perfect as an appetizer or a light lunch. They’re elegant, flavorful, and surprisingly easy to make.
**Ingredients:**
* 1 sheet of ready-made puff pastry
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* 2 tbsp crème fraîche or sour cream
* 1 tbsp chopped fresh chives
* 1 tbsp chopped fresh parsley
* 1 lemon, zest and juice of ½
* 1 egg, beaten (for egg wash)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Puff Pastry:** Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. Unfold the puff pastry sheet on a lightly floured surface. Using a cookie cutter or a knife, cut out circles or squares (approximately 3 inches in diameter). Place the pastry shapes on the prepared baking sheet.
2. **Create the Filling:** In a medium bowl, combine the cooked crab meat, crumbled Stilton cheese, crème fraîche or sour cream, chopped chives, chopped parsley, lemon zest, and lemon juice. Gently mix until well combined. Season with salt and freshly ground black pepper to taste. Be careful with the salt, as Stilton is already quite salty.
3. **Assemble the Tartlets:** Using a fork, prick the bottom of each pastry circle or square a few times to prevent it from puffing up too much during baking. Spoon the crab and Stilton filling evenly onto each pastry base, leaving a small border around the edge.
4. **Egg Wash and Bake:** Brush the edges of the pastry with the beaten egg. This will give them a golden-brown color. Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and the filling is heated through and bubbly. Keep a close eye on them to prevent burning.
5. **Cool and Serve:** Remove the tartlets from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Garnish with extra chopped chives or parsley, if desired.
**Tips and Variations:**
* **Add Some Heat:** For a touch of spice, add a pinch of red pepper flakes to the crab and Stilton filling.
* **Use Different Herbs:** Experiment with other fresh herbs, such as dill or tarragon, for a different flavor profile.
* **Make Mini Tartlets:** Use smaller cookie cutters to create mini tartlets, perfect for parties and gatherings.
* **Blind Bake the Pastry:** For a crispier crust, you can blind bake the pastry shells before adding the filling. To do this, line the pastry shells with parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the parchment paper and baking beans and bake for another 5 minutes, or until lightly golden.
* **Different Cheese Option:** If you don’t like Stilton, try using Gorgonzola or another strong blue cheese.
## Recipe 2: Crab and Stilton Salad with Walnut Vinaigrette
This salad is a delightful combination of flavors and textures. The creamy Stilton, sweet crab, and crunchy walnuts create a satisfying and refreshing dish.
**Ingredients:**
* 6 oz mixed salad greens (such as spinach, arugula, and romaine)
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* ¼ cup toasted walnuts, roughly chopped
* ¼ cup dried cranberries or cherries (optional)
**For the Walnut Vinaigrette:**
* 3 tbsp walnut oil
* 1 tbsp balsamic vinegar
* 1 tbsp Dijon mustard
* 1 tbsp honey or maple syrup
* 1 clove garlic, minced
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Walnut Vinaigrette:** In a small bowl, whisk together the walnut oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and minced garlic. Season with salt and freshly ground black pepper to taste. Taste and adjust the seasoning as needed. The vinaigrette should be slightly sweet and tangy.
2. **Assemble the Salad:** In a large bowl, combine the mixed salad greens, cooked crab meat, crumbled Stilton cheese, toasted walnuts, and dried cranberries or cherries (if using). Gently toss the salad to combine the ingredients.
3. **Dress the Salad:** Drizzle the walnut vinaigrette over the salad, tossing gently to coat the greens evenly. Be careful not to overdress the salad, as this can make it soggy.
4. **Serve Immediately:** Serve the salad immediately. Garnish with extra toasted walnuts or crumbled Stilton, if desired.
**Tips and Variations:**
* **Add Fresh Fruit:** Add slices of pear, apple, or grapes for a touch of sweetness and freshness.
* **Include Avocado:** Add diced avocado for a creamy texture and healthy fats.
* **Use Different Nuts:** Substitute pecans or almonds for the walnuts.
* **Make it a Meal:** Add grilled chicken or shrimp to make it a more substantial meal.
* **Other Vinaigrette Options:** You can also use a lemon vinaigrette or a simple olive oil and vinegar dressing.
## Recipe 3: Crab and Stilton Pasta
This creamy and flavorful pasta dish is a quick and easy weeknight meal that’s sure to impress. The richness of the Stilton pairs beautifully with the sweetness of the crab, creating a truly decadent experience.
**Ingredients:**
* 8 oz pasta (such as linguine, fettuccine, or penne)
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* ½ cup heavy cream
* 2 tbsp butter
* 1 clove garlic, minced
* ¼ cup dry white wine (optional)
* 2 tbsp chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Grated Parmesan cheese, for serving (optional)
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to the package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
2. **Make the Sauce:** While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. **Deglaze with Wine (Optional):** If using white wine, pour it into the skillet and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce.
4. **Add Cream and Stilton:** Pour in the heavy cream and add the crumbled Stilton cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
5. **Combine with Pasta and Crab:** Add the cooked pasta and crab meat to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
6. **Serve Immediately:** Serve the pasta immediately. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
**Tips and Variations:**
* **Add Vegetables:** Add sautéed mushrooms, spinach, or asparagus for extra flavor and nutrients.
* **Use Different Cheese:** Try using Gorgonzola or Roquefort instead of Stilton.
* **Add a Pinch of Red Pepper Flakes:** For a touch of spice, add a pinch of red pepper flakes to the sauce.
* **Make it Vegetarian:** Omit the crab meat and add extra vegetables for a vegetarian option.
* **Lemon Zest:** Add lemon zest for brightness.
## Recipe 4: Crab and Stilton Stuffed Mushrooms
These stuffed mushrooms are an excellent appetizer or side dish. The earthy mushrooms, combined with the creamy Stilton and sweet crab, create a flavor combination that is both comforting and sophisticated.
**Ingredients:**
* 12 large mushroom caps (such as cremini or portobello)
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* 2 tbsp breadcrumbs
* 1 tbsp chopped fresh parsley
* 1 tbsp olive oil
* 1 clove garlic, minced
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Mushrooms:** Preheat your oven to 375°F (190°C). Gently remove the stems from the mushroom caps. Set the caps aside and finely chop the mushroom stems.
2. **Sauté the Mushroom Stems:** Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook for about 5 minutes, or until the mushroom stems are softened and lightly browned. Season with salt and freshly ground black pepper to taste.
3. **Make the Filling:** In a medium bowl, combine the sautéed mushroom stems, cooked crab meat, crumbled Stilton cheese, breadcrumbs, and chopped fresh parsley. Mix well to combine.
4. **Stuff the Mushrooms:** Spoon the crab and Stilton filling evenly into each mushroom cap, mounding it slightly.
5. **Bake the Mushrooms:** Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
6. **Serve Immediately:** Serve the stuffed mushrooms immediately. Garnish with extra chopped fresh parsley, if desired.
**Tips and Variations:**
* **Add Onion:** Add finely chopped onion to the mushroom stem mixture for extra flavor.
* **Use Different Cheese:** Try using Gorgonzola or goat cheese instead of Stilton.
* **Add Herbs:** Experiment with other fresh herbs, such as thyme or rosemary, for a different flavor profile.
* **Top with Breadcrumbs:** Sprinkle extra breadcrumbs on top of the stuffed mushrooms before baking for a crispy topping.
* **Grill the Mushrooms:** Grill the stuffed mushrooms over medium heat until tender and lightly browned.
## Recipe 5: Crab and Stilton Risotto
This creamy and luxurious risotto is a perfect dish for a special occasion. The Arborio rice absorbs the flavors of the crab and Stilton beautifully, creating a rich and satisfying meal.
**Ingredients:**
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 cup Arborio rice
* ½ cup dry white wine
* 4 cups hot chicken or vegetable broth
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* 2 tbsp butter
* 2 tbsp chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Grated Parmesan cheese, for serving (optional)
**Instructions:**
1. **Sauté the Onion and Garlic:** Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. **Toast the Rice:** Add the Arborio rice to the pot and cook for about 2 minutes, stirring constantly, until the rice is lightly toasted and translucent around the edges.
3. **Deglaze with Wine:** Pour in the dry white wine and let it simmer for a minute or two, stirring until the wine is absorbed by the rice.
4. **Add Broth Gradually:** Add 1 cup of the hot chicken or vegetable broth to the rice. Stir constantly until the broth is absorbed. Continue adding the broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, or until the rice is creamy and al dente.
5. **Stir in Crab and Stilton:** Once the risotto is cooked, stir in the cooked crab meat and crumbled Stilton cheese. Stir until the cheese is melted and the risotto is creamy. Stir in the butter and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
6. **Serve Immediately:** Serve the risotto immediately. Garnish with grated Parmesan cheese, if desired.
**Tips and Variations:**
* **Use Homemade Broth:** Homemade chicken or vegetable broth will enhance the flavor of the risotto.
* **Add Saffron:** Add a pinch of saffron threads to the broth for a vibrant color and flavor.
* **Include Vegetables:** Add sautéed mushrooms, asparagus, or peas to the risotto.
* **Make it Vegetarian:** Use vegetable broth and omit the crab meat for a vegetarian option.
* **Lemon Juice:** Add a squeeze of lemon juice before serving for brightness.
## Recipe 6: Crab and Stilton Soufflé
This light and airy soufflé is a show-stopping dish that’s perfect for a special occasion. The delicate flavors of the crab and Stilton are elevated by the soufflé’s ethereal texture.
**Ingredients:**
* 2 tbsp butter, plus extra for greasing
* 2 tbsp all-purpose flour
* 1 cup milk
* Pinch of nutmeg
* Salt and freshly ground black pepper to taste
* 3 eggs, separated
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
**Instructions:**
1. **Prepare the Ramekins:** Preheat your oven to 375°F (190°C). Generously butter two ramekins (approximately 6 oz capacity each). Dust the inside of the ramekins with flour, tapping out any excess. This will help the soufflé rise evenly.
2. **Make the Béchamel Sauce:** Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Gradually whisk in the milk, stirring constantly, until the sauce is smooth and thickened. Bring the sauce to a simmer, then reduce the heat and cook for another 2-3 minutes, stirring constantly. Season with a pinch of nutmeg, salt, and freshly ground black pepper to taste.
3. **Cool the Sauce:** Remove the saucepan from the heat and let the sauce cool slightly for about 5 minutes. This is important because adding the egg yolks to a very hot sauce can cause them to scramble.
4. **Add Egg Yolks:** Whisk the egg yolks into the cooled sauce one at a time, stirring until each yolk is fully incorporated. Stir in the cooked crab meat and crumbled Stilton cheese.
5. **Whisk Egg Whites:** In a clean, dry bowl, whisk the egg whites until stiff peaks form. Be careful not to over-whisk the egg whites, as this can make the soufflé tough.
6. **Fold in Egg Whites:** Gently fold one-third of the whisked egg whites into the crab and Stilton mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the egg whites and prevent the soufflé from rising properly.
7. **Fill the Ramekins:** Divide the soufflé mixture evenly between the prepared ramekins. Smooth the tops with a spatula.
8. **Bake the Soufflés:** Place the ramekins on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden brown. The soufflés should rise significantly in the oven. Don’t open the oven door during baking, as this can cause the soufflés to collapse.
9. **Serve Immediately:** Serve the soufflés immediately. Soufflés are best served straight from the oven, as they will start to deflate quickly. Serve with a side salad or a glass of white wine.
**Tips and Variations:**
* **Use Freshly Grated Nutmeg:** Freshly grated nutmeg has a more intense flavor than pre-ground nutmeg.
* **Add a Pinch of Cayenne Pepper:** For a touch of spice, add a pinch of cayenne pepper to the béchamel sauce.
* **Use Different Cheese:** Try using Gruyere or Emmental cheese instead of Stilton for a milder flavor.
* **Add Herbs:** Add chopped fresh chives or parsley to the soufflé mixture.
* **Make Individual Soufflés:** Use individual ramekins for elegant presentation.
## Recipe 7: Crab and Stilton Quiche
A quiche is a baked savory custard tart, offering a satisfying meal any time of day. The combination of crab and Stilton elevates the quiche to something truly special.
**Ingredients:**
* 1 sheet of ready-made shortcrust pastry
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* 3 large eggs
* ¾ cup heavy cream
* ¼ cup milk
* Pinch of nutmeg
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Pastry:** Preheat your oven to 375°F (190°C). Roll out the shortcrust pastry on a lightly floured surface and line a 9-inch quiche dish or tart pan. Trim the edges of the pastry and prick the base with a fork.
2. **Blind Bake the Pastry:** Line the pastry case with parchment paper and fill with baking beans or rice. Bake in the preheated oven for 15 minutes. Remove the parchment paper and baking beans and bake for another 5 minutes, or until the pastry is lightly golden.
3. **Prepare the Filling:** In a bowl, whisk together the eggs, heavy cream, and milk. Season with nutmeg, salt, and freshly ground black pepper.
4. **Assemble the Quiche:** Sprinkle the crab meat and crumbled Stilton over the base of the pastry case. Pour the egg mixture over the crab and cheese.
5. **Bake the Quiche:** Bake in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. If the crust starts to brown too quickly, cover the edges with foil.
6. **Cool and Serve:** Let the quiche cool for a few minutes before serving. Serve warm or cold.
**Tips and Variations:**
* **Add Vegetables:** Add sautéed leeks, spinach, or mushrooms to the quiche filling.
* **Use a Different Cheese:** Gruyere, cheddar, or goat cheese would also work well in this quiche.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Use a Homemade Crust:** For an even more delicious quiche, make your own shortcrust pastry from scratch.
## Recipe 8: Crab and Stilton Croquettes
These crispy and creamy croquettes make a fantastic appetizer or snack. The combination of crab and Stilton provides a delightful flavor contrast.
**Ingredients:**
* 1 tbsp butter
* 1 small onion, finely chopped
* 2 tbsp all-purpose flour
* 1 cup milk
* 4 oz cooked crab meat, picked over for shells
* 2 oz Stilton cheese, crumbled
* Salt and freshly ground black pepper to taste
* 2 large eggs, beaten
* 1 cup breadcrumbs
* Vegetable oil, for frying
**Instructions:**
1. **Make the Filling:** Melt the butter in a saucepan over medium heat. Add the onion and cook until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, stirring constantly. Remove from heat and stir in the crab meat, Stilton, salt, and pepper. Let cool completely.
2. **Shape the Croquettes:** Once the mixture is cool enough to handle, shape it into small cylinders or balls.
3. **Bread the Croquettes:** Dip each croquette in the beaten eggs, then roll in the breadcrumbs, making sure they are fully coated.
4. **Fry the Croquettes:** Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Fry the croquettes in batches until golden brown and heated through. Remove with a slotted spoon and drain on paper towels.
5. **Serve Immediately:** Serve the croquettes immediately with your favorite dipping sauce.
**Tips and Variations:**
* **Add Herbs:** Chopped parsley or chives can add extra flavor to the filling.
* **Use Different Cheese:** Experiment with other cheeses like Gruyere or Parmesan.
* **Make Ahead:** The croquettes can be made ahead of time and refrigerated until ready to fry.
* **Bake Instead of Fry:** For a healthier option, bake the croquettes in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
## Tips for Working with Crab and Stilton
* **Quality Matters:** Use the best quality crab meat and Stilton cheese you can afford. The flavor of the dish will be significantly enhanced by using high-quality ingredients.
* **Don’t Overcook the Crab:** Crab meat can become tough and rubbery if overcooked. Add it to dishes at the end of the cooking process to prevent it from becoming overdone.
* **Balance the Flavors:** Stilton cheese is very strong in flavor, so use it sparingly to avoid overpowering the other ingredients in the dish. Taste as you go and adjust the amount of Stilton to your liking.
* **Pair with Wine:** Crab and Stilton dishes pair well with crisp white wines, such as Sauvignon Blanc or Pinot Grigio.
* **Storage:** Store leftover crab and Stilton dishes in the refrigerator in an airtight container. Consume within 1-2 days.
## Conclusion
The combination of crab and Stilton might seem unusual at first, but once you try it, you’ll be hooked. These recipes offer a range of options for incorporating these two delicious ingredients into your culinary repertoire. From elegant tartlets and refreshing salads to creamy pasta dishes and show-stopping soufflés, there’s a crab and Stilton recipe for every occasion. So, get creative in the kitchen and explore the endless possibilities of this surprisingly delightful pairing. Your taste buds (and your guests) will thank you!