Savory Crab Cheesecake

Serves: 6 to 8

1 cup Ritz Crackers, crushed
3 tbsp. melted butter
1 lb. cream cheese
3 eggs
1/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. grated onion
1/4 tsp.OldBayseasoning
2 dropsTabasco
12 oz. Jumbo Lump crabmeat

Preheat oven to 350°. Mix together the cracker crumbs and butter and use the mixture to line a 9-inch spring form pan.  Bake for 10 minutes until golden brown on top.  Set aside and let cool.  Reduce the oven heat to 325°.

Using an electric mixer beat the cream cheese, eggs and sour cream until fluffy.  Add lemon juice, onion,OldBayandTabasco.  Stir in the crabmeat.  Pour into pan and bake for about 1 hour, or until set.  Remove from oven and let cool, then run a knife around the edge and remove sides of pan. Cut into serving slices or bite-size bars. 

To store: Place in an airtight container and refrigerate for up to one week, or place in freezer for up to one month.

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