Home > Recipes > Crabmeat Appetizer Cheesecake

Crabmeat Appetizer Cheesecake Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Crabmeat Appetizer Cheesecake Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

16-18 Servings
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 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.

Nutrition Facts: 1 serving (1 piece) equals 381 calories, 35 g fat (21 g saturated fat), 158 mg cholesterol, 434 mg sodium, 5 g carbohydrate, trace fiber, 13 g protein.

Crabmeat Appetizer Cheesecake published in Country December/January 2004, p51