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.
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 CHEESECAKE WITH PECAN CRUST (CREOLE)
This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.]
Provided by Sydney Mike
Categories Crab
Time 1h43m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
- Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
- Add butter, working it into the flour until there are crumbs the size of small peas.
- Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
- Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
- Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
- FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
- Add crabmeat & cook just until heated through, then remove from heat & set aside.
- In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
- Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
- Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
- FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
- Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
- Add heavy cream & cook until reduced by half, then whisk in the butter.
- In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
- Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.
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