Crusty Crab Lobster Kotaifi Cheesecake Recipes

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CREOLE SHRIMP & CRAB CHEESECAKE



Creole Shrimp & Crab Cheesecake image

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

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted
CHEESECAKE:
2 tablespoons butter
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sherry or additional cream
4 large eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Gouda cheese
SAUCE:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

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



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.

CRABMEAT APPETIZER CHEESECAKE



Crabmeat Appetizer Cheesecake image

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

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
FILLING:
1/4 cup each chopped sweet red, yellow and green pepper
1/4 cup chopped onion
1/4 cup butter
27 ounces cream cheese, softened
3 large eggs, lightly beaten
2 cups heavy whipping cream
2 cups canned crabmeat, drained, flaked and cartilage removed
2 cups shredded Swiss cheese
1/2 teaspoon salt

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.

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES



West Indian Curried Crab and Lobster Cakes image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings (14 cakes)

Number Of Ingredients 14

1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Javin curry blend, may vary if using Madras curry
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons parsley, chopped
1 cup panko bread crumbs
1/2 pound crabmeat, jumbo lump
1/2 pound spiny lobster, cooked and chopped
Salt and freshly ground black pepper

Steps:

  • Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
  • Cook 1 crab cake and taste. Adjust the seasoning if necessary.
  • Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.

CRUSTY CRAB & LOBSTER KOTAIFI CHEESECAKE



CRUSTY CRAB & LOBSTER KOTAIFI CHEESECAKE image

Categories     Dairy     Shellfish     Bake     Vegetarian

Yield 8-12

Number Of Ingredients 9

1 cup + 1 tablespoon butter, melted
1 pound Kataifi shredded fillo dough
1 tablespoon Old Bay seasoning
2-8 ounce pks. cream cheese, softened
4 ounces shredded Fontina cheese
3 eggs, beaten
½ pound crab meat, drained
½ pound lobster meat, drained and coarse chopped
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Pre-heat oven to 350 degrees. Coat the bottom and sides of 10 inch springform pan with 1 tablespoon of the butter and the line bottom outside of pan with Aluminum foil. In a large bowl, coat strands of kataifi with the remaining melted butter and 1 teaspoon of the Old Bay seasoning. Press half of the kataifi in the bottom of springform pan. Set aside. In a large bowl, beat cream cheese, add eggs. Stir in remaining ingredients. Spread cream cheese mixture evenly over the shredded fillo lined pan. Top with remaining shredded dough and press down. Bake 40 minutes, increase heat to 450 degrees and bake additional 15 minutes. Remove from oven and let rest in pan for 10 minutes. Remove sides and cut and serve warm with Pink horseradish sauce. Serves 8-12. Horseradish sauce 1 pint sour cream 2 tablespoons jarred beet horseradish 1 teaspoon paprika, hot smoked if available 1 tablespoon fresh parsley, chopped In a small bowl, stir all sauce ingredients together until well incorporated. Chill.

EMERIL'S LOBSTER CHEESECAKE



Emeril's Lobster Cheesecake image

I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too.

Provided by Raquel Grinnell

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup parmesan cheese, freshly grated
1 cup breadcrumbs
1/2 cup unsalted butter, melted
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 3/4 lbs cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup smoked gouda cheese, grated
1 lb lobster meat, cooked and roughly chopped (about 2 cups)
1/2 cup fresh parsley, chopped
2 cups creme fraiche
2 hard-boiled eggs, finely chopped
1 tablespoon fresh parsley, finely chopped
1/4 cup red onion, diced
7 ounces black caviar (like oestra)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
  • In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
  • Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and sauteed vegetables until fully incorporated, about 2 minutes.
  • Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
  • Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
  • To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.

Nutrition Facts : Calories 1052.8, Fat 91.6, SaturatedFat 51, Cholesterol 626.8, Sodium 2004.1, Carbohydrate 21.9, Fiber 1.5, Sugar 6.3, Protein 38.5

LOBSTER CHEESECAKE



Lobster Cheesecake image

Very Rich, Very Pricy, Very Good I have no idea where this originaly came from. I found it in my Dad's recipe collection. Hand written, but not in his hand.

Provided by Poll_of_the_Purple_

Categories     Savory Pies

Time 1h30m

Yield 1 9inch cake, 12-16 serving(s)

Number Of Ingredients 18

1 cup freshly grated parmesan cheese
1 cup breadcrumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons salt
1 teaspoon white pepper
1 3/4 lbs cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked gouda cheese
1 lb cooked lobster meat, roughly chopped (about 2 cups)
1/2 cup chopped fresh parsley
2 cups creme fraiche
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small-diced red onion

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • In a large saute pan, heat the olive oil.
  • When the oil is hot, add the onions and the peppers.
  • Season with salt and pepper.
  • Saute for 2 minutes, remove from the heat.
  • Using an electric mixer, beat the cream cheese until smooth.
  • With the machine running, add the eggs, one at a time, until incorporated.
  • Beat in the cream, Gouda cheese and sauteed vegetables until fully icombined, about 2 minutes.
  • Fold in the lobster meat and the parsley.
  • Pour the filling into the prepared crust and bake until firm, about 1 hour.
  • Remove from the oven and allow to cool to room temperature.
  • If you refrigerate the cake before serving, allow to come to room temperature before serving.
  • To serve, cut the cake into wedges with a warm knife.
  • Serve each wedge with the Creme Fraiche and traditional garnishes Yield: 12 to 16 servings.

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