Crabmeat Appetizer Cheesecake
Country
- try a FREE ISSUE today!
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
SERVINGS: 16-18
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. Bake: 65 min. + chilling
Ingredients:
- 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
- 4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
- 3 eggs, lightly beaten
- 2 cups heavy whipping cream
- 2 cups canned crabmeat, drained, flaked and cartilage removed
- 2 cups (8 ounces) shredded Swiss cheese
- 1/2 teaspoon salt
Directions:
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 mixing 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. Yield: 16-18 servings.