Crab Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Crushed Ritz crackers
3 tablespoons	45ml	Butter - melted
2		Cream cheese
3		Egg (medium)
1/4 cup	59ml	Sour cream
1 teaspoon	5ml	Fresh lemon juice
2 teaspoons	10ml	Grated onion
1/2 teaspoon	2.5ml	Old bay seasoning
1		Tabasco sauce
1/8 teaspoon	0.6ml	Freshly ground black pepper
1 cup	62g / 2.2oz	Lump crabmeat

Recipe Instructions

Make cracker crust to line bottom of a 9 inch spring form pan with 1 cup crushed Ritz crackers and 3 tablespoons melted butter. Bake 10 minutes at 350F. Set aside to cool. Turn oven down to 325F.

To make filling, use electric mixer to beat until fluffy: 2 (8 ounce) packages cream cheese, 3 medium eggs, and 1/4 cup sour cream. Add to the mixture: 1 teaspoon fresh lemon juice, 2 teaspoon grated onion, 1/2 teaspoon Old Bay seasoning, 1 drop Tabasco, and 1/8 teaspoon freshly ground black pepper. Stir in 1 cup regular crab meat. Pick it over well, shredding it while removing the shell. Mix well.

Pour into cooled crust. Bake 50 minutes at 325until cake is set. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup sour cream. This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more

Source:
Rhode Island Foghorn Magazine Online

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