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Creole Shrimp & Crab Cheesecake Recipe
Creole Shrimp & Crab Cheesecake Recipe photo by Taste of Home

Creole Shrimp & Crab Cheesecake Recipe

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We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina
TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
MAKES: 24 servings


  • 3/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dill weed
  • 2 tablespoons butter, melted
  • 2 tablespoons butter
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry or additional cream
  • 4 eggs, lightly beaten
  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup (4 ounces) shredded Gouda cheese
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Creole seasoning
  • Assorted crackers

Nutritional Facts

1 slice (calculated without crackers) equals 283 calories, 24 g fat (11 g saturated fat), 137 mg cholesterol, 411 mg sodium, 5 g carbohydrate, trace fiber, 12 g protein.


  1. Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet.
  2. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
  3. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.
  4. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers. Yield: 24 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Shrimp & Crab Cheesecake in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 slice (calculated without crackers) equals 283 calories, 24 g fat (11 g saturated fat), 137 mg cholesterol, 411 mg sodium, 5 g carbohydrate, trace fiber, 12 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Creole Shrimp & Crab Cheesecake

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Reviewed Jul. 27, 2015

"This caught my eye first thing, I love creating in the kitchen as well. I also live near the coast and seafood is must love here as well. I think I might add a few changes and add some crawfish tails into the mix as well, they add a hint of spice of their on with the texture of lobster. But this is defiantly on my to do list to make! Thanks for the great recipe!"

Reviewed Oct. 28, 2014

"I love this savory cheesecake. It is has a great taste and will be a hit at any party you take it to."

Reviewed Sep. 14, 2014

"I've been making a lot of cheesecakes lately. I wanted to find one different from the rest. I've also always been a seafood. This brings two of my together.

Some friends have said, "seafood and cheesecake don't go together." I await their taste test. My own verdict: Absolutely awesome!!"

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