Crabmeat Appetizer Cheesecake Recipe

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Crabmeat Appetizer Cheesecake Recipe
Crabmeat Appetizer Cheesecake Recipe photo by Taste of Home
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Crabmeat Appetizer Cheesecake Recipe

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5 2 2
Publisher Photo
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16-18 servings
TOTAL 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 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.
Originally published as Crabmeat Appetizer Cheesecake in Country December/January 2004, p51

Nutritional Facts

1 piece: 381 calories, 35g fat (21g saturated fat), 158mg cholesterol, 434mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove sides of pan. Let stand at room temperature for 30 minutes before serving. Yield: 16-18 servings.
Originally published as Crabmeat Appetizer Cheesecake in Country December/January 2004, p51

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Reviews forCrabmeat Appetizer Cheesecake

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MY REVIEW
neeg User ID: 6892127 52849
Reviewed Jan. 12, 2013

"Fantastic if you like the taste of crab you will love this. Served it with toasted baguette slices and crackers a big hit. thanks"

MY REVIEW
SarahProkop User ID: 2469174 75077
Reviewed Jul. 24, 2009

"followed the directions to a "T" but it still came out really runny - the flavor was delicious but the consistancy was off"

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