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Crab Cheesecake

A backfin crab meat, cheese and Old Bay crab cheesecake recipe

A versatile dish.

Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more.

  • 1 cup crushed Ritz crackers
  • 3 Tbsp. melted butter
  • 2 8-ounce packages cream cheese
  • 3 medium eggs
  • ¾ cup sour cream
  • 1 tsp. fresh lemon juice
  • 2 tsp. grated onion
  • ½ tsp. Old Bay seasoning
  • 1 drop Tabasco
  • 1/8 tsp. freshly ground black pepper
  • 1 lb. backfin crab meat

Make a crust with crackers and butter to line the bottom of a 9" springform pan. Bake for 10 minutes at 350 degrees. Set aside to cool.

Reduce oven temperature to 325 degrees.

To make the filling, use an electric mixer to cream the cheese, eggs, and ¼ cup sour cream until fluffy. Add lemon juice, grated onion, Old Bay, Tabasco, and pepper to the mixture.

Fold in crab meat. Mix well. Pour into cooled crust. Bake 50 minutes at 325 degrees until the cake is set. Remove from oven.

Run a knife around the edge of the cake, loosening it from the side of the pan. Let cool on a wire rack.

Remove the sides of the pan. Spread the cake with ½ cup sour cream.

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