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.
CRABMEAT APPETIZER CHEESECAKE
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 16-18 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside., In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 60-65 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 for 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 381 calories, Fat 35g fat (21g saturated fat), Cholesterol 158mg cholesterol, Sodium 434mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CRABMEAT CHEESECAKE
Add some flair to your holiday spread with this crabmeat cheesecake recipe from Fleurty Girl founder Lauren LeBlanc Haydel!
Provided by rchauvin
Categories Crab
Yield 12
Number Of Ingredients 11
Steps:
- Crush one sleeve of crackers. Stir melted butter and Parmesan (or Romano) cheese into crushed crackers. Press mix into pie dish or spring pan to make crust.
- Drain crabmeat and put on the side.
- Cook bacon, reserving the grease. In leftover bacon grease, cook diced yellow onion until translucent.
- Mix bacon, yellow onion, green onions, cream cheese, eggs, whipping cream, and Swiss cheese together in a stand mixer or with an electric whisk.
- After everything's mixed fold in drained crab meat.
- Pour mixture over crust and bake on 375 until solid and light golden brown. About 30 -40 minutes (will still be jiggly).
- Let cool, then place in the fridge overnight. Serve with crackers and enjoy!
Nutrition Facts :
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.
CRABMEAT APPETIZER CHEESECAKE
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 16-18 servings.
Number Of Ingredients 13
Steps:
- HowToStep
- In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside., In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 60-65 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 for 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 381 calories, Carbohydrate 5g carbohydrate (2g sugars, Cholesterol 158mg cholesterol, Fat 35g fat (21g saturated fat), Fiber 0 fiber), Protein 13g protein., Sodium 434mg sodium
CRABMEAT CHEESECAKE APPETIZER
Fabulously delicious! Adapted from an Emeril recipe and submitted by Nancy Brokaw for An Afternoon In New Orleans.
Provided by Ex-Pat Mama
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Using the first five ingredients (pecans to ice water) prepare the pecan crust: Grind the pecans, flour and salt in a food processor until fine. Transfer to a bowl. Add the butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting up the dough with your fingers to incorporate evenly. The dough will remain crumbly. Roll out dough and cut into circles. Bake the crust in a 350°F oven for about 10 minutes. Allow the crust to cool before filling. Meanwhile, make the filling --
- Using the next 7 ingredients (onion to hot sauce) prepare the filling: Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook just until heated through. Remove from heat and set aside.
- In a mixer fitted with the paddle attachment (or by hand using a wooden spoon), blend the cream cheese until smooth. Add the Creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to taste with salt, white pepper and hot sauce.
- Pour the mix into the prepared silicon tart pans. Bake at 300°F for about 30 minutes until set and firm to the touch. Once out of the oven place crust circle on top and let it sit for 5 minutes. Remove hors d'ouevres and place on a serving dish.
- Using the last 8 ingredients (shallots to salt and pepper) prepare the garnish topping: Sauté shallots until translucent. Add the mushrooms and sweat until just cooked through. Add the lemon juice, Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy cream and reduce by half. Whisk in the butter.
- In a separate sauté pan, add extra crab. Salt and pepper to taste, then pour the reduction over and keep warm.
Nutrition Facts : Calories 445.5, Fat 37.7, SaturatedFat 18.4, Cholesterol 145.6, Sodium 535.8, Carbohydrate 18.9, Fiber 1.6, Sugar 3.4, Protein 9.9
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
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 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
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