Savory Lump Crab Cheesecake


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.




25 min


50 min


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