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Creamy Crab Cheesecake

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“Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house. Delicious.”
READY IN:
1hr 20mins
YIELD:
20 approx. appetizer servings
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml crushed butter flavored cracker (about 25 crackers, Ritz or Club)
  • 44.37 ml butter, melted
  • 2 (453.59 g) package cream cheese, softened
  • 177.44 ml sour cream, divided
  • 3 eggs
  • 9.85 ml grated onions
  • 4.92 ml lemon juice
  • 1.23 ml seafood seasoning
  • 0.13 ml hot pepper sauce
  • 0.59 ml pepper
  • 236.59 ml crabmeat, drained, flaked and cartilage removed
  • seafood seasoning (optional)
  • assorted cracker
  • bagel chips
  • toasted bread

Directions

  1. In a small bowl, combine cracker crumbs and butter.
  2. Press onto the bottom of a greased 9 inch springform pan.
  3. Bake at 350° for 10 minutes.
  4. Cool on a wire rack.
  5. Reduce heat to 325°.
  6. In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
  7. Add eggs; beat on low just until combined.
  8. Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
  9. Fold in crab.
  10. Pour over crust.
  11. Bake for 35 to 40 minutes or until center is almost set.
  12. Cool on a wire rack for 10 minutes.
  13. Carefully run a knife around edge of pan to loosen.
  14. Cool 1 hour longer.
  15. Spread remaining sour cream over top.
  16. Refrigerate overnight.
  17. Remove sides of pan.
  18. Let stand at room temp for 30 minutes before serving.
  19. Sprinkle with seafood seasoning if desired.
  20. Serve with assorted crackers, etc.

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