Crawfish Or Shrimp Cheesecake Recipes

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SHRIMP AND CRAWFISH CAKES



Shrimp and Crawfish Cakes image

This recipe has a little kick to it which my family loves. I typically serve with a salad and a glass of white wine. I hope you enjoy it!

Provided by CookAholic

Categories     Seafood     Shellfish     Crawfish

Time 40m

Yield 6

Number Of Ingredients 14

1 pound uncooked medium shrimp - peeled, deveined, and chopped
1 pound peeled crawfish tails, chopped
8 ounces crushed saltine crackers
10 scallions, chopped
2 eggs
2 tablespoons chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons olive oil
1 ½ teaspoons dry mustard
1 ½ teaspoons garlic powder
1 teaspoon cayenne pepper
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup panko bread crumbs
½ cup olive oil

Steps:

  • Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined.
  • Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs.
  • Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 42.1 g, Cholesterol 259.6 mg, Fat 34.4 g, Fiber 2 g, Protein 31 g, SaturatedFat 5.3 g, Sodium 773.9 mg, Sugar 1.2 g

CRAWFISH OR SHRIMP CHEESECAKE



Crawfish or Shrimp Cheesecake image

Make and share this Crawfish or Shrimp Cheesecake recipe from Food.com.

Provided by gailanng

Categories     Crawfish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup finely shredded parmesan cheese
1 cup fine dry breadcrumb
1/2 cup unsalted butter, melted
1 cup onion, finely chopped
1/2 cup green sweet pepper, finely chopped
1/2 cup sweet red pepper, finely chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) packages cream cheese, softened
1 cup smoked gouda cheese, shredded (4 ounces)
3 eggs
1 lb crawfish tails cooked and shelled with juice (OR 1 pound medium shrimp, deveined cooked and coarsely chopped)
1/2 cup whipping cream
crackers or toasted baguette, slices

Steps:

  • Preheat oven to 350 degrees.
  • For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
  • In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
  • For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
  • Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
  • To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

Nutrition Facts : Calories 493.8, Fat 45.9, SaturatedFat 26.1, Cholesterol 193.2, Sodium 745.9, Carbohydrate 8.2, Fiber 0.7, Sugar 4, Protein 13.6

PALACE CAFE CRABMEAT CHEESECAKE



Palace Cafe Crabmeat Cheesecake image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 23

2 cups pecans
2 cups all-purpose flour
2 teaspoons fine salt
5 tablespoons butter, cold
3 tablespoons ice water
1 cup diced onion
1 tablespoon butter
4 ounces crabmeat
8 ounces cream cheese, room temperature
1/3 cup Creole cream cheese or sour cream
2 eggs
1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
Kosher salt and white pepper
1 lemon, peeled and quartered
1 cup Worcestershire sauce
1 cup hot pepper sauce
1 cup heavy whipping cream
1 pound butter, cold, cut into small cubes, and divided
Kosher salt and white pepper
2 cups sliced mixed wild mushrooms
3 tablespoons butter, softened
24 crab claw fingers
Kosher salt and cracked black pepper

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.

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