Crab Cheesecake #2

Date: Sun, 24 Mar 1996 11:23:02 -0800

From: Gerald Edgerton jerrye@wizard.com

At 08:00 AM 3/24/96 -0800, Edith wrote: I don’t see the crab ingredients

Edith and everyone,

Yesterday was one of those days when the recipes I posted seemed to be
missing something. I guess the requests just matched the messed-up recipes
that have crept into my collection. (See “Crab Cheesecake #1”.)

I noticed that the recipe didn’t include crab but, the author stated in the
directions that ” This cheesecake is a base for any flavor cheesecake you
might like to make”. So I don’t know why the name is CRAB CHEESECAKE.

I would guess from the following recipe that 1 cup of crab would be about
right. I converted it from a recipe I found on the Cookbook U.S.A. cd.
Sorry about that.

1. Make cracker crust to line bottom of a 9 inch spring form pan with 1 cup
crushed Ritz crackers and 3 tablespoons melted butter.

2. Bake 10 minutes at 350 degrees.

3. Set aside to cool. Turn oven down to 325 degrees.

4. To make filling, use electric mixer to beat until fluffy: 2 (8 ounces)
packages cream cheese, 3 medium eggs, and 1/4 cup sour cream.

5. Add to the mixture: 1 teaspoon fresh lemon juice, 2 teaspoon grated
onion, 1/2 teaspoon Old Bay seasoning, 1 drop Tabasco, and 1/8 teaspoon
freshly ground black pepper.

6. Stir in 1 cup regular crab meat. Pick it over well, shredding it while
removing the shell.

7. Mix well. Pour into cooled crust.

8. Bake 50 minutes at 325 degrees until cake is set.

9. Remove from oven. Run knife around edge of cake, loosening it from side
of pan. Cool on wire rack.

10. Remove sides of pan. Spread the cake with 1/2 cup sour cream. This cake
is a versatile dish. Serve it warm for brunch to six people. When cold,
serve it with crackers as a canape to 12 or more

MC-RECIPE@MASTERCOOK.COM

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