Creole Shrimp & Crab Cheesecake
Total TimePrep: 30 min. Bake: 1 hour + chilling
Excellent recipe! Good crab flavor, nice crust. Next time I’m going to add more shrimp because I’m crazy about shrimp, and I will use fresh dill, not the dried dill I always have. I used canned crab and it was fine. I live inland and fresh crab just doesn’t happen here. Served cold, in slices as a snack. I tried it with crackers and thought that the crackers overwhelmed the delicate crab flavor. Maybe good fresh French or Italian bread would’ve been better.
i really like the savory cheesecake and this is easy and has a great taste. but inland, fresh seafood might be a problem to get.
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!
I love this savory cheesecake. It is has a great taste and will be a hit at any party you take it to.
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!!