Shelly's Recipe

CREAMY CRAB CHEESECAKE

Category: Spreads -- Cold

1 cup crushed butter-flavored crackers
3 tbsp butter, melted
2 (8 oz) pkg cream cheese, softened
3/4 cup sour cream, divided
3 eggs
2 tsp grated onion
1 tsp lemon juice
1/4 tsp seafood seasoning
2 drops hot pepper sauce
1/8 tsp pepper
1 cup crabmeat, drained, flaked and cartilage removed
Additional seafood seasoning

Combine cracker crumbs and butter. Press onto the bottom of a 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.

In a mixing bowl, combine cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Bake for 35-40 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top.

Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning. Serve with crackers or bread rounds.