2TheAdvocate photo: HEATHER MCCLELLAND
From Denny: This easy recipe is a big hit during the holidays or any big gathering! Crabmeat is expensive, especially fresh. What is great about this recipe is that a mere one pound of fresh crabmeat can feed a crowd because this rich recipe is set up as an appetizer.
Fresh crabmeat is always the most tasty but if all you can procure is frozen then go ahead and use it. Just know that if you use frozen crabmeat it may get a bit watery on the top of the cheesecake near the end of the baking time. So, if that should happen then just pour off any of the clear liquid that might form.
If you happen to have any leftover crabmeat cheesecake you can warm it the next day, serving a small piece with a large green salad on the side! Bon Appetit!
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| 2TheAdvocate photo: HEATHER MCCLELLAND |
Fresh crabmeat is always the most tasty but if all you can procure is frozen then go ahead and use it. Just know that if you use frozen crabmeat it may get a bit watery on the top of the cheesecake near the end of the baking time. So, if that should happen then just pour off any of the clear liquid that might form.
If you happen to have any leftover crabmeat cheesecake you can warm it the next day, serving a small piece with a large green salad on the side! Bon Appetit!
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| 2TheAdvocate photo: HEATHER MCCLELLAND |
Crab Meat Cheesecake
Makes: 1 (9-inch) cheesecake
From: Betty Bourgeois of Lafayette, Louisiana
From: Betty Bourgeois of Lafayette, Louisiana
Ingredients:
1/4 cup melted butter for crust plus 2 Tablespoons for sautéing
1 and 1/4 cup cracker crumbs (she uses Club Whole Grain, 1 sleeve, about 40 crackers)
1/2 cup chopped onion
1/2 cup chopped onion
1 large clove garlic, finely chopped
About 1/3 cup finely chopped green bell pepper
About 1/3 cup finely chopped red bell pepper
2 (8-ounce) containers mascarpone cream cheese
1/2 cup mayonnaise
4 eggs, lightly beaten
1/3 cup milk
5 ounces shredded Gruyère cheese (about 1 and 1/4 cups)
1 pound fresh lump crabmeat, picked to remove cartilage and shells
1 teaspoon white pepper or to taste
Pinch of cayenne pepper
Crackers to go with appetizer
Directions:
1. Preheat oven to 300 F.
2. In medium bowl combine cracker crumbs with 1/4 cup butter. Blend until well mixed then press into bottom of a 9-inch springform pan to form crust; set aside.
3. Melt remaining 2 tablespoons butter in medium skillet and sauté onion, garlic and bell peppers until tender; about 3 minutes. Drain vegetables with slotted spoon and set aside.
4. With mixer on high speed, beat mascarpone cheese and mayonnaise until light and fluffy.
5. Add eggs, one at a time, beating after each addition. On Low speed, gradually add milk until blended.
6. Remove from mixer and fold in sautéed vegetables, cheese, crab meat, white pepper and cayenne.
7. Pour into springform pan. Bake in preheated 300-degreee F. oven for 1 hour and 20 minutes OR until “set” in center and lightly browned on top.
8. Serve warm as an appetizer with crackers; or refrigerate and warm before serving.
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