Crab Cheesecake
Created by Mikekey on May 18, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 50m
- Recipe #19117
Ingredients
- 1 cup crushed Ritz crackers (Butter Crackers, crushed Ritz)
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese (2 packages, softened)
- 3 medium eggs
- 3/4 cup sour cream (divided)
- 1 teaspoon lemon juice
- 2 teaspoons yellow onion, grated
- 1/2 teaspoon Old Bay Seasoning
- Tabasco sauce (1 Drop)
- 1/8 teaspoon black pepper
- 16 ounces crab meat (1 cup, lump)
How to Make
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Step 1: Preheat oven to 350F. Lightly coat the bottom of a 9" spring form pan with non-stick cooking spray.
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Step 2: Mix cracker crumbs with melted butter and press into the bottom and part way up the sides of pan.
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Step 3: Bake 10 minutes. Set aside to cool.
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Step 4: Turn oven down to 325F.
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Step 5: Using an electric mixer, beat cream cheese, eggs and 1/4 cup sour cream until fluffy.
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Step 6: Add remaining ingredients, except crab, and mix well.
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Step 7: Stir in crab meat (make sure to pick it over for shell pieces).
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Step 8: Pour into prepared crust and bake 50 minutes, or until set.
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Step 9: Remove from oven. Run knife around edge of cake, loosening it from
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Step 10: Side of pan. Cool on wire rack.
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Step 11: Remove sides of pan. Spread the cake with remaining 1/2 cup sour cream.
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Step 12: Chill or serve room temperature and serve with crackers to spread it on.
Nutritional Facts
- Serving Size: 1 (125 g)
- Calories 327.6
- Total Fat - 30.2 g
- Saturated Fat - 14.9 g
- Cholesterol - 124.3 mg
- Sodium - 199.1 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.4 g
- Sugars - 2.2 g
- Protein - 10.4 g
- Calcium - 81 mg
- Iron - 1.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg