Savory Lump Crab Cheesecake
Ingredients
1 cup crushed Ritz crackers | ||
3 tbs melted butter | ||
2 8oz packages of cream cheese, softened | ||
3 eggs | ||
1/4 cup sour cream | ||
1 tsp fresh lemon juice | ||
1 tbs grated onion | ||
1 tsp old bay seasoning | ||
several drops Tabasco | ||
kosher salt and fresh cracked black pepper to taste | ||
1 lb of lump crab meat | ||
1/2 cup sour cream |
- Preheat the oven to 350 degrees.
- Mix together the crackers and butter and use the mixture to line a 9 inch spring form plan.
- Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees.
- With an electric mixer, beat together until fluffy the cream cheese, eggs and 1/4 cup of sour cream.
- Add the lemon juice, onion, Old Bay seasoning, Tabasco, salt and pepper.
- Gently stir in the crab meat and mix well.
- Pour the mixture into the cooled crust and bake for 50 minutes at 325 degrees until the cake sets.
- Remove from the oven and run a knife around the edge of the cake.
- Cool on a wire rack, then remove the sides from the pan.
- Spread the outside of the cake with sour cream.
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