Crabmeat Cheesecake

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posted Dec 5, 2011, 7:48 PM by Unknown user [ updated Apr 7, 2018, 2:56 PM by outdoorkitchenshow ]

Jimmy L. Babin

Creative Cajun Cooking

This is definitely not a desert, but you won't have room for one

after this rich, creamy, irresistibly, delectable dish

It lures you into over indulgence.

CRUST

8 ounces Pecans

2 cups all-purpose flour (Sure Fine Brand)

2 tablespoons Magic Swamp Dust Seasoning

1/4 teaspoon Seafood Boil by Creative Cajun Cooking

5 tablespoons Butter, Kleinpeter brand

3 tablespoons ice water

FILLING

1/2 cup shallots bottoms only

2 tablespoons Butter, Kleinpeter brand

1 cup shallots tops only

1 pound crab meat white

1 tablespoon Justin Wilson Green Jalapeno Sauce

16 ounces cream cheese (Sure Fine brand)

1/3 cup sour cream (Sure Fine brand)

2 each eggs (Sure Fine brand)

2 tablespoons Magic Swamp Dust Seasoning

1/4 teaspoon Seafood Boil by Creative Cajun Cooking

MEUNIERE SAUCE

4 tablespoons lemon juice

3/4 cup worcestershire sauce

1 cup Justin Wilson Green Jalapeno Sauce

1 cup half and half cream, Kleinpeter brand

1 pound Butter, Kleinpeter brand, sliced 1/4" thick

2 tablespoons Magic Swamp Dust Seasoning

1/4 teaspoon Seafood Boil by Creative Cajun Cooking

GARNISH

4 ounces mushroom, sliced

3 tablespoons Butter, Kleinpeter brand

1 pound Crab Claws Whole Fingers, peeled

1 tablespoon Magic Swamp Dust Seasoning

1/4 teaspoon Seafood Boil by Creative Cajun Cooking

1/2 pound Butter for soaking Crab Claws, Kleinpeter brand

CRUST

Preheat oven to 350 degrees F
Grind pecans in a food processor.
Add flour, Magic Swamp Dust, and Seafood boil.
Pour mixture into a mixing bowl and cut in butter, working it into the pecans and flour until evenly spread, then add in water and blend it in evenly.
Roll out dough to an approximate 1/8" thickness on a lightly floured surface.
Press dough into a lightly greased pan 9" X 11" X 2" around sides and bottom evenly.
Bake crust approximately 20 minutes until light brown then remove and let cool.

FILLING

Saute shallot bottoms in butter until tender.
Place cream cheese in a mixing bowl and set it in a pot of hot water to help soften the cream cheese and mix with your electric mixer until smooth.
Pour sour cream in the bowl and blend with cream cheese.
Mix in eggs, Dust, Boil, and hot sauce and blend until smooth.
Using a spatula, blend in crab meat, shallot bottoms and tops gently and evenly.
Spoon mixture into crust and smooth out evenly.
Bake for 40 minutes, turn off oven and slightly open the door to let it cool down gradually.

MEUNIERE SAUCE

Combine lemon, Worcestershire sauce and hot sauce in a heavy sauce pan and reduce it until it becomes syrupy using a wire
Wisk and stirring constantly.
Wisk in cream and bring back to a slow boil.
Keeping it on a low fire, drop in one cube of butter at a time and let it melt before adding in the next one.
Add in hot sauce, Dust, Boil and continue to wisk until blended smooth. Keep warm.

GARNISH

Saute mushrooms in butter until tender and all the water is gone. (Water may break down sauce)
Place mushrooms into Meuniere Sauce and stir gently.
In a large glass measuring cup melt down the butter in a microwave, then mix in Dust and Boil into butter and stir.
Place crab fingers into butter mixture making sure they are all covered evenly, even if you have to add more butter, and warm up in microwave.
Pour Meuniere Sauce over filling and then place the crab fingers in a decorative manner over the top and eliminate the excess butter
Serve hot at 140 degrees F.

Yield: 20 servings

Per Serving (excluding unknown items): 85 Calories; 8g Fat (76.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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