Best Palace Cafe Crabmeat Cheesecake Recipes

CREOLE SHRIMP & CRAB CHEESECAKE

Creole Shrimp & Crab Cheesecake image

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 1h30m

Yield 24 servings.

Number Of Ingredients 25

Ingredients

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted
CHEESECAKE:
2 tablespoons butter
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sherry or additional cream
4 large eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Gouda cheese
SAUCE:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

Steps:

Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

MAINE CRABMEAT FONDUE

Maine Crabmeat Fondue image

Provided by Food Network

Categories appetizer

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 9

Ingredients

8 ounces crabmeat, preferably from Maine
3/4 cup mayonnaise
1 medium onion, chopped
1 cup grated Asiago
Paprika
1 French baguette
1/2 cup olive oil
2 fresh garlic cloves
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
In a large bowl, mix crabmeat, mayonnaise, onion, Asiago, and paprika together. Put mixture into an ovenproof baking dish. Cover and bake until mixture is heated through and bubbly, about 20 minutes. Remove cover, and bake until golden brown, an additional 5 to 10 minutes.
While the fondue is baking, thinly slice the baguette. In a small saute pan, heat the oil and garlic so the flavors infuse. Brush each slice of bread with the flavored oil and place on a cookie sheet. Sprinkle bread with salt and pepper, to taste. Bake until golden brown. Arrange bread around fondue on a serving platter and enjoy.

CRABMEAT CAKES WITH MUSTARD SAUCE

Crabmeat Cakes with Mustard Sauce image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 8 crab cakes

Number Of Ingredients 17

Ingredients

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

Steps:

Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.