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.

Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    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.
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