CRABMEAT APPETIZER CHEESECAKE
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 16-18 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside., In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 381 calories, Fat 35g fat (21g saturated fat), Cholesterol 158mg cholesterol, Sodium 434mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CRABMEAT CHEESECAKE APPETIZER
Fabulously delicious! Adapted from an Emeril recipe and submitted by Nancy Brokaw for An Afternoon In New Orleans.
Provided by Ex-Pat Mama
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Using the first five ingredients (pecans to ice water) prepare the pecan crust: Grind the pecans, flour and salt in a food processor until fine. Transfer to a bowl. Add the butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting up the dough with your fingers to incorporate evenly. The dough will remain crumbly. Roll out dough and cut into circles. Bake the crust in a 350°F oven for about 10 minutes. Allow the crust to cool before filling. Meanwhile, make the filling --
- Using the next 7 ingredients (onion to hot sauce) prepare the filling: Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook just until heated through. Remove from heat and set aside.
- In a mixer fitted with the paddle attachment (or by hand using a wooden spoon), blend the cream cheese until smooth. Add the Creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to taste with salt, white pepper and hot sauce.
- Pour the mix into the prepared silicon tart pans. Bake at 300°F for about 30 minutes until set and firm to the touch. Once out of the oven place crust circle on top and let it sit for 5 minutes. Remove hors d'ouevres and place on a serving dish.
- Using the last 8 ingredients (shallots to salt and pepper) prepare the garnish topping: Sauté shallots until translucent. Add the mushrooms and sweat until just cooked through. Add the lemon juice, Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy cream and reduce by half. Whisk in the butter.
- In a separate sauté pan, add extra crab. Salt and pepper to taste, then pour the reduction over and keep warm.
Nutrition Facts : Calories 445.5, Fat 37.7, SaturatedFat 18.4, Cholesterol 145.6, Sodium 535.8, Carbohydrate 18.9, Fiber 1.6, Sugar 3.4, Protein 9.9
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