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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 sleeve butter crackers, such as Ritz, crushed
1/2 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1 cup sour cream, divided
3 eggs
1 tsp lemon juice
1/2 tsp salt
1/8 tsp black pepper
8 oz fresh crabmeat
4 green onions, chopped (white and green parts separated)
Preheat oven to 350. Lightly coat a 9-inch springform pan with nonstick cooking spray.
Combine cracker crumbs and butter in a medium bowl; mix well. Press onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese and 3/4 cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crabmeat and white part of green onions. Spoon into crust.
Bake on a foil-lined baking sheet 50 to 60 minutes, until top is lightly browned and center is set. (Cover with foil during the last 10 minutes to prevent over-browning. Cool 20 minutes on wire rack. Loosen sides of pan, but do not remove until completely cooled.
Transfer to a serving plate, cover with plastic wrap, and refrigerate until serving time. Remove plastic wrap, spread remaining 1/4 cup sour cream on top, and garnish with green part of onions. Serve with assorted crackers or party breads. Serves 24.
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SEAFOOD CHEESECAKE APETIZER
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 sleeve butter crackers, such as Ritz, crushed
1/2 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1 cup sour cream, divided
3 eggs
1 tsp lemon juice
1/2 tsp salt
1/8 tsp black pepper
8 oz fresh crabmeat
4 green onions, chopped (white and green parts separated)
Preheat oven to 350. Lightly coat a 9-inch springform pan with nonstick cooking spray.
Combine cracker crumbs and butter in a medium bowl; mix well. Press onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese and 3/4 cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crabmeat and white part of green onions. Spoon into crust.
Bake on a foil-lined baking sheet 50 to 60 minutes, until top is lightly browned and center is set. (Cover with foil during the last 10 minutes to prevent over-browning. Cool 20 minutes on wire rack. Loosen sides of pan, but do not remove until completely cooled.
Transfer to a serving plate, cover with plastic wrap, and refrigerate until serving time. Remove plastic wrap, spread remaining 1/4 cup sour cream on top, and garnish with green part of onions. Serve with assorted crackers or party breads. Serves 24.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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