Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 381
  • Fat:
  • 35 g
  • Saturated Fat:
  • 21 g
  • Cholesterol:
  • 158 mg
  • Sodium:
  • 434 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 13 g

Crabmeat Appetizer Cheesecake

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

PREP

20 min.

COOK

65 min.

TOTAL

85 min.

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.

Printed from tasteofhome.com Sep 5, 2008

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