Savory Crab Cheesecake

Name: Savory Crab Cheesecake
Prep time: 24 h
Cook time: 35 min
Total time: 24 h 35 min
Yield: 1 cheesecake, 30 serving(s)
Ingredients: 3 teaspoons cornmeal; 3 (8 ounce) packages cream cheese, softened; 1 teaspoon salt; 1/2 teaspoon black pepper, ground; 1/2 cup sour cream; 1/2 cup whole grain mustard; 2 eggs, lightly beaten; 1 cup shredded monterey jack cheese; 1 lb crabmeat, backfin; 1/2 cup chopped fresh chives; 1/2 cup sour cream; 1/4 cup fresh chives; 1/4 cup diced red onion; 1/2 teaspoon granulated sugar; 1/2 teaspoon salt; 1 tablespoon red wine vinegar

Submitted by Chef Chet

"This recipe is a spin off of another appetizer cheesecake recipe by Keen5 (Recipe #83800). The crab can be easily replaced with cooked shrimp. Prep time includes overnight refrigeration."

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Ready In:: 24hrs 35mins
Ingredients:: 16
Yields:: 1 cheesecake
Serves:: 30

ingredients

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 teaspoon salt
¹⁄₂ teaspoon black pepper, ground
¹⁄₂ cup sour cream
¹⁄₂ cup whole grain mustard
2 eggs, lightly beaten
1 cup shredded monterey jack cheese
1 lb crabmeat, backfin
¹⁄₂ cup chopped fresh chives
Topping
¹⁄₂ cup sour cream
¹⁄₄ cup fresh chives
¹⁄₄ cup diced red onion
¹⁄₂ teaspoon granulated sugar
¹⁄₂ teaspoon salt
1 tablespoon red wine vinegar

directions

Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
In mixing bowl, beat cream cheese until smooth.
Add the salt, pepper, sour cream and whole grain mustard.
Stir in the eggs, monterey jack cheese and crab.
Pour over cornmeal.
Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost set.
Cool on a wire rack for about 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for 1 hour.
NOTE: top of cheesecake may crack.
Refrigerate overnight.
Remove sides of pan.
Mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
Mix the topping measurements of sour cream with chopped chives and spread over top
Drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
Serve with assorted crackers.

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RECIPE SUBMITTED BY

Chef Chet

Philadelphia, 78

7 Recipes

<p>Certified Chef des Cuisine (American Culinary Federation) and member of Chaine des Rotisseurs (Chef Grillardin). 20 years cooking professionally for luxury hotels (Ritz-Carlton, Naples; Biltmore Estate, Asheville), private country clubs and large multi-unit operations. I have traded 100 hour weeks for a normal career doing culinary concept development for an international food service company.</p>

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