Creamy Crab Cheesecake

Name: Creamy Crab Cheesecake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 237 milliliters crushed cornbread-flavored crackers (about 14); 20 servings Assorted crackers; 454 grams packages cream cheese, softened; 3 larges eggs; 0 teaspoons garlic powder; 2 teaspoons hot sauce; 2 Tbsps lemon juice; 1 teaspoons grated lemon rind; 340 grams fancy lump crabmeat, picked, rinsed, and drained; 1 teaspoon Old Bay seasoning; 2 Tbsps finely chopped onion; 1 sprig Garnishes: fresh parsley chopped fresh parsley, lemon wedges; 1 teaspoons seasoned pepper blend; 177 milliliters sour cream, divided

Creamy Crab Cheesecake is a pescatarian recipe with 20 servings. One serving contains 228 calories, 7g of protein, and 16g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have eggs, garlic powder, lemon rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Combine cracker crumbs and melted butter, and press onto bottom of a lightly greased 9-inch springform pan.

Ingredients you will need

Cracker Crumbs

Butter

Equipment you will use

Springform Pan

Bake at 350 for 8 to 10 minutes or until lightly browned.

Equipment you will use

Oven

Remove to a wire rack to cool 5 minutes. Reduce oven temperature to 32

Equipment you will use

Wire Rack

Oven

Beat cream cheese and 1/4 cup sour cream at medium speed with an electric mixer 1 to 2 minutes or until smooth.

Ingredients you will need

Cream Cheese

Sour Cream

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Add onion and next 6 ingredients, beating just until blended. Fold in crabmeat.

Ingredients you will need

Crabmeat

Onion

Pour mixture into prepared crust.

Ingredients you will need

Crust

Bake at 325 for 40 minutes or until center is set.

Equipment you will use

Oven

Let cool on a wire rack 10 minutes. Gently run a knife around edge of springform pan to loosen sides.

Equipment you will use

Springform Pan

Wire Rack

Knife

Let cool 1 more hour.

Spread remaining 1/2 cup sour cream evenly over top of cheesecake; cover and chill at least 12 hours or up to 24 hours.

Ingredients you will need

Sour Cream

Spread

Let cheesecake stand at room temperature 30 minutes before serving.

Remove sides of springform pan.

Equipment you will use

Springform Pan

Garnish, if desired. Slice cheesecake into wedges, and serve with assorted crackers.

Ingredients you will need

Crackers

Equipment

Ingredients

Servings:

3Tbsps

butter, melted 237milliliters

crushed cornbread-flavored crackers (about 14)20servings

Assorted crackers 454grams

packages cream cheese, softened 3larges

eggs 0teaspoons

garlic powder 2teaspoons

hot sauce 2Tbsps

lemon juice 1teaspoons

grated lemon rind 340grams

fancy lump crabmeat, picked, rinsed, and drained 1teaspoon

Old Bay seasoning 2Tbsps

finely chopped onion 1sprig

Garnishes: fresh parsley chopped fresh parsley, lemon wedges 1teaspoons

seasoned pepper blend 177milliliters

sour cream, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.