Cajun Crab Cheesecake Recipes

CAJUN CRAB CHEESECAKE

Steps:

• heat oven to 325.
• in a bowl wix melted butter, breadcumbs, 2 tablespoos cajun seasoning, press into bottom of 9 inch springform pan.
• in a larger bowl combine cream cheese, parmesean cheese, 1 tablespoon cajun seasoning, and horseradish and beat with electric mixer until smooth.
• add sherry and beat for 2 minutes, add eggs one at a time beating until each egg is combined.
• add hot pepper sauce and crab and mix lightly.
• bake 1 hour until filling is set.
• chill for 4-24 hours.
• just before serving top with red pepper.

CAJUN CRAB CAKES

Steps:

• Preheat oven to 250 degrees F.
• Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
• Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
• Mix all ingredients together and store in an airtight container.

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter.
• Press onto the bottom of a greased 9 inch springform pan.
• Bake at 350° for 10 minutes.
• Cool on a wire rack.
• Reduce heat to 325°.
• In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
• Add eggs; beat on low just until combined.
• Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
• Fold in crab.
• Pour over crust.
• Bake for 35 to 40 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool 1 hour longer.
• Spread remaining sour cream over top.
• Refrigerate overnight.
• Remove sides of pan.
• Let stand at room temp for 30 minutes before serving.
• Sprinkle with seafood seasoning if desired.
• Serve with assorted crackers, etc.

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
• Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
• Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
• Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
• Shape the crab mixture into 12 small cakes.
• Heat vegetable oil in the skillet over medium high heat.
• Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
• To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

SAVORY CRAB CHEESECAKE

Steps:

• Heat oven to 350°F In small bowl, mix crust ingredients. Press mixture in bottom of ungreased springform pan. Bake 5-9 minutes (until light golden brown).
• Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended. Add eggs, 1 at a time, beating well after each. Stir in crabmeat. Pour filling over crust. Bake an additional 40-50 minutes (use 9" pan). Cool for 30 minutes.
• With a knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
• Serve with cocktail sauce and crackers.