PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
CREOLE SHRIMP & CRAB CHEESECAKE
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 24 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.
Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CREAMY CRAB CHEESECAKE
A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20-24 appetizer servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SAVORY BLT CHEESECAKE
Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.
Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB AND WILD MUSHROOM CHEESECAKE
Categories Food Processor Mushroom Bake Cocktail Party Buffet Cream Cheese Gouda Parmesan Bell Pepper Chill Bon Appétit
Yield Serves 16 to 20 as an appetizer
Number Of Ingredients 19
Steps:
- Make crust:
- Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
- Make filling:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
- Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
- Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
- Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.
SAVORY CRAB CHEESECAKE
This recipe is a spin off of another appetizer cheesecake recipe by Keen5 (Recipe #83800). The crab can be easily replaced with cooked shrimp. Prep time includes overnight refrigeration.
Provided by Chef Chet
Categories Spreads
Time P1DT35m
Yield 1 cheesecake, 30 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
- In mixing bowl, beat cream cheese until smooth.
- Add the salt, pepper, sour cream and whole grain mustard.
- Stir in the eggs, monterey jack cheese and crab.
- Pour over cornmeal.
- Place pan on a baking sheet.
- Bake at 350 degrees for 30-35 minutes or until center is almost set.
- Cool on a wire rack for about 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour.
- NOTE: top of cheesecake may crack.
- Refrigerate overnight.
- Remove sides of pan.
- Mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
- Mix the topping measurements of sour cream with chopped chives and spread over top
- Drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
- Serve with assorted crackers.
Nutrition Facts : Calories 129.1, Fat 11, SaturatedFat 6.1, Cholesterol 51.1, Sodium 393.9, Carbohydrate 1.9, Fiber 0.2, Sugar 1.2, Protein 5.9
SAVORY CRAB CHEESECAKE
This was a winner in the Pillsbury Bake-off. Great appetizer! Time includes bake time and chill time.
Provided by jovigirl
Categories Crab
Time 4h20m
Yield 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170.2, Fat 14.7, SaturatedFat 8.2, Cholesterol 87.2, Sodium 227.9, Carbohydrate 4, Fiber 0.2, Sugar 1.4, Protein 5.9
SAVORY CRAB DIJON APPETIZER CHEESECAKE
People love savory crab dishes-and they love cheesecake. Combine the two with this creamy appetizer spread made with Dijon mustard and fresh dill weed.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cook shallots in butter in small skillet on medium heat 5 min. or until tender; cool. Beat cream cheese, half-and-half, mustard and flour in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in crabmeat, onions, 1/2 cup Parmesan, shallots and dill. Pour into 9-inch springform pan sprayed with cooking spray; sprinkle with remaining Parmesan.
- Bake 40 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate. Let stand at room temperature 30 min. before serving. Serve as a spread on crackers.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
SAVORY CRAB CHEESECAKE
I adopted this recipe in after a previous member left the site. I haven't had a chance to prepare it, but this is what the previous owner had to say: "Hmmmm, this is a recipe I adopted -- I looked it over and made some major corrections (it called for a cup of dijon mustard - Oh my!) but I still have yet to make it myself. I will update as soon as I have the chance to get to it...Caveat Emptor!"
Provided by Ms B.
Categories Crab
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool.
- With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth.
- Add eggs, one at a time, blending until smooth.
- Stir in crab meat, green onions, 1/2 cup Parmesan cheese, andcooled onion mixture.
- Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350º F 40 minutes or until center is set. Cool on wire rack to room temperature; chill.
- Let stand at room temperature 30 minutes before serving.
- Serve as a spread on crackers.
Nutrition Facts : Calories 126.5, Fat 7.2, SaturatedFat 4.1, Cholesterol 71.2, Sodium 167, Carbohydrate 5.3, Fiber 0.3, Sugar 0.7, Protein 10
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