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Crabmeat Appetizer Cheesecake

I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
  • Total Time
    Prep: 20 min. Bake: 65 min. + chilling
  • Makes
    16-18 servings


  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/4 cup each chopped sweet red, yellow and green pepper
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 27 ounces cream cheese, softened
  • 3 large eggs, lightly beaten
  • 2 cups heavy whipping cream
  • 2 cups canned crabmeat, drained, flaked and cartilage removed
  • 2 cups shredded Swiss cheese
  • 1/2 teaspoon salt


  • 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.
Nutrition Facts
1 piece: 381 calories, 35g fat (21g saturated fat), 158mg cholesterol, 434mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 13g protein.
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Average Rating:
  • Jannicem
    Jan 26, 2017

    So good! I cut it in wedges and freeze it. A quick and easy appetizer. Just thaw and serve with your favorite crackers or toasted baguettes.

  • neeg
    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

  • SarahProkop
    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

  • DianeBulanda
    Oct 21, 2007

    No comment left