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Crabmeat Cheesecake

posted Dec 5, 2011, 7:48 PM by Unknown user   [ updated Dec 5, 2011, 7:49 PM ]
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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