Savory Crab Cheesecake
From crabhappychick 15 years agoIngredients
- 1 c. Ritz crackers, crushed shopping list
- 3 T. unsalted butter, melted shopping list
- 1/2 lb. cream cheese shopping list
- 3 eggs shopping list
- 1/4 c. sour cream shopping list
- 1 t. fresh lemon juice shopping list
- 2 t. onion, grated shopping list
- 1/2 t. Old Bay shopping list
- 2 drops Tabasco shopping list
- 1/8 t. freshly ground black pepper shopping list
- 1 c. lump crabmeat, picked for shell and cartiledge shopping list
- 1/2 c. sour cream shopping list
How to make it
- Preheat oven to 350.
- Mix together the crackers and butter and press into the bottom of a 9" springform pan. Bake about 10 minutes. Set aside to cool. Reduce heat to 325.
- With an electric mixer, beat together until fluffy the cream cheese, eggs and 1/4 c. of the sour cream. Add to the mixture the lemon juice, onion, Old Bay, Tabasco and pepper.
- Stir in the crabmeat and mix well. Pour into cooled crust. Bake 50 minutes at 325 or until the cake sets. Remove from oven. Run knife around edge of cake, loosening it from pan. Cool on wire rack. Remove sides of pan. Spread the remaining sour cream on top and serve.
- Serve with crackers or baguette slices.
People Who Like This Dish 5
- notyourmomma South St. Petersburg, FL
- witchywoman Longview, WA
- irishiz Annapolis, MD
- morninlite Kalamazoo, MI
- clbacon Birmingham, AL
- crabhappychick Pittsburgh, PA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
The crust makes it for me...I tried a crab cheesecake with a pretzel crust and it was too dang tough, and I overdid the "BAM" from Emeril, it overpowered the delicate crab. I can't wait to make this for the Holiday cocktail table. YUMMY.
notyourmomma in South St. Petersburg loved it
Reviews & Comments 1
-
All Comments
-
Your Comments