Savory Crab Cheesecake Food

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

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.

SAVORY CRAB CHEESECAKE

Steps:

• In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool.
• With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth.
• Add eggs, one at a time, blending until smooth.
• Stir in crab meat, green onions, 1/2 cup Parmesan cheese, andcooled onion mixture.
• Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350º F 40 minutes or until center is set. Cool on wire rack to room temperature; chill.
• Let stand at room temperature 30 minutes before serving.
• Serve as a spread on crackers.

SAVORY CRAB CHEESECAKE

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.

SAVORY CHEESECAKES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
• Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
• Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
• For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
• For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
• For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
• For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

CREOLE SHRIMP & CRAB CHEESECAKE

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.

GRAMMY'S CRAB CAKES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
• Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
• Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
• Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

SAVORY CRAB DIJON APPETIZER CHEESECAKE

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.

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter.
• Press onto the bottom of a greased 9 inch springform pan.
• Bake at 350° for 10 minutes.
• Cool on a wire rack.
• Reduce heat to 325°.
• In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
• Add eggs; beat on low just until combined.
• Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
• Fold in crab.
• Pour over crust.
• Bake for 35 to 40 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 1 hour longer.
• Spread remaining sour cream over top.
• Refrigerate overnight.
• Remove sides of pan.
• Let stand at room temp for 30 minutes before serving.
• Sprinkle with seafood seasoning if desired.
• Serve with assorted crackers, etc.

SAVORY CRAB CHEESECAKE

Steps:

• Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the salt, pepper, sour cream and whole grain mustard.
• Stir in the eggs, monterey jack cheese and crab.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350 degrees for 30-35 minutes or until center is almost set.
• Cool on a wire rack for about 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• NOTE: top of cheesecake may crack.
• Refrigerate overnight.
• Remove sides of pan.
• Mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
• Mix the topping measurements of sour cream with chopped chives and spread over top
• Drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
• Serve with assorted crackers.

CAJUN CRAB CHEESECAKE

Steps:

• heat oven to 325.
• in a bowl wix melted butter, breadcumbs, 2 tablespoos cajun seasoning, press into bottom of 9 inch springform pan.
• in a larger bowl combine cream cheese, parmesean cheese, 1 tablespoon cajun seasoning, and horseradish and beat with electric mixer until smooth.
• add sherry and beat for 2 minutes, add eggs one at a time beating until each egg is combined.
• add hot pepper sauce and crab and mix lightly.
• bake 1 hour until filling is set.
• chill for 4-24 hours.
• just before serving top with red pepper.

MEXICAN CHEESECAKE

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

CRAB AND WILD MUSHROOM CHEESECAKE

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.