Shelly's Recipe

CRAB CHEESECAKE

Category: Casseroles - Seafood

Crust:
1 cup crushed Ritz crackers
3 tbsp melted butter

Mix together and line the bottom of a 9 inch springform pan. Bake 10 minutes at 350. Set aside to cool. Set oven to 325.

Filling:
16 oz cream cheese
3 medium eggs
1/4 cup sour cream

Beat until fluffy. Add to the mixture:
1 tsp fresh lemon juice
2 tsp grated onion
1/2 tsp Old Bay seasoning
1 drop Tabasco sauce
1/8 tsp freshly ground black pepper

Stir in 1 cup back fin crab meat. Pick it over well, shredding it while removing the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325 until cake is set. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup sour cream. Serve it warm for brunch to 6 people.

NOTE: When cold, I have serves it with crackers as a canape to 12 or more.