Featured Recipe: Savory Crab Cheesecake
This week's featured recipe and special appetizer is a savory interpretation of a favorite American dessert: Cheesecake. We turn this classic on its side with this deliciously decadent appetizer by adding Jumbo Lump Crabmeat, and the combination always leaves our guests wanting more. This recipe is great for entertaining: serve it as an elegant course for a sit-down dinner, or cut into bite-size bars to accent any holiday hors d'oeuvres platter. This week we're serving this Savory Crab Cheesecake with Horseradish Cream Sauce, but it's also great with our Red Pepper Aioli recipe, which you can find here: Red Pepper Aioli.
Have a great week/end and let me know if you try this or any of my recipes. And always remember - the Kitchen is open so be sure to stop in and say hello!
- Chef Tony
Savory Crab Cheesecake
Serves: 6 to 8
1 cup Ritz crackers, crushed
3 tablespoons melted butter
1 lb. cream cheese
1/4 cup sour cream
1 teaspoon fresh lemon juice
2 teaspoons grated onion
1/4 teaspoon Old Bay seasoning
2 drops Tabasco
12 oz. Jumbo Lump crabmeat
Preheat oven to 350°F. Mix together the cracker crumbs and butter and use the mixture to line a 9-inch spring form pan. Bake for 10 minutes until golden brown on top. Set aside and let cool. Reduce the oven heat to 325°F.
Using an electric mixer, beat the cream cheese, eggs and sour cream until fluffy. Add lemon juice, onion, Old Bay and Tabasco. Stir in the crabmeat. Pour into pan and bake for about one hour, or until set. Remove from oven and let cool, then run a knife around the edge and remove sides of pan. Cut into serving slices or bite-size bars.
To store: Place in an airtight container and refrigerate for up to one week, or place in freezer for up to one month.