CRAB MEAT CHEESECAKE WITH PECAN CRUST

Crab Meat Cheesecake with Pecan Crust image

Provided by Lynnda Cloutier

Number Of Ingredients 20

3/4 cup pecan halves
1 cup flour
1/2 tsp. salt
5 tbsp. butter, chilled
1/2 small onion, finely chopped
butter
4 oz. crab meat
8 oz. cream cheese, softened
1/3 cup creole cream cheese or equal parts yogurt and sour cream
2 eggs
salt to taste white pepper to taste
2 tbsp. chopped shallots
4 oz. sliced mixed wild mushrooms
1 tbsp. lemon juice
6 tbsp. worcestershire sauce
2 tbsp. hot sauce
6 tbsp. heavy cream
3 tbsp. unsalted butter, softened
24 crab claw fingers
black pepper to taste

Steps:

1. Process pecans, flour and 1/2 tsp. salt in food processor until fine. Cut 5 Tbsp. butter into pecan mixture until crumbly. Add water and mix well; mixture will be crumbly. Press dough over bottom and up side f 9 inch tart pan. Bake at 350 for 20 minutes. Cook onion in small amount of butter in skillet over medium heat until translucent. Stir in crab meat. Cook until heated through. Set aside. Beat cream cheese in mixer bowl until smooth. Beat in Creole cream cheese until smooth. Add the eggs 1 at a time, mixing well after each addition. Fold in crab meat mixture. Season with salt to taste, white pepper and hot sauce to taste. Spoon into the prepared crust. Bake at 300 for 30 minutes or until set. Sauté shallots in small amount of butter in skillet until translucent. Add the mushrooms. Cook until moisture from mushrooms is evaporated. Add lemon juice, Worcestershire sauce and 2 Tbsp. hot sauce. Cook until reduce by 3/4. Add cream. Cook until reduced by 1/2. Whisk in 3 Tbsp. unsalted butter. Put crab claws in skillet. Season with salt land pepper. Pour sauce over crab claws. Serve each slice of cheesecake with 3 drab claws and 2 T. of the sauce. Serves 8