Crusty Crab Lobster Kotaifi Cheesecake Recipes

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CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)



Crabmeat Cheesecake With Pecan Crust (Creole) image

This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.]

Provided by Sydney Mike

Categories     Crab

Time 1h43m

Yield 8 serving(s)

Number Of Ingredients 24

3/4 cup pecans
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons unsalted butter, cold
3 tablespoons ice water
1/2 small onion, finely diced
4 ounces fresh lump crabmeat, picked over for shells
8 ounces cream cheese, room temperature
3 tablespoons plain yogurt
3 tablespoons sour cream
2 eggs
1 dash salt, to taste
1 dash white pepper, to taste
1/4 teaspoon hot sauce (to taste)
2 tablespoons shallots, chopped
4 ounces mushrooms, sliced (mixed wild & exotic)
1 tablespoon lemon juice
3 ounces Worcestershire sauce
1 ounce hot sauce
3 ounces heavy whipping cream
3 tablespoons unsalted butter, room temperature
24 crab, claw fingers
1 dash salt, to taste
1 dash black pepper, to taste

Steps:

  • FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
  • Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
  • Add butter, working it into the flour until there are crumbs the size of small peas.
  • Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
  • Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
  • Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
  • FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
  • Add crabmeat & cook just until heated through, then remove from heat & set aside.
  • In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
  • Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
  • Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
  • FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
  • Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
  • Add heavy cream & cook until reduced by half, then whisk in the butter.
  • In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
  • Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

CREAMY CRAB CHEESECAKE



Creamy Crab Cheesecake image

A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 20-24 appetizer servings.

Number Of Ingredients 12

1 cup crushed butter-flavored crackers (about 25 crackers)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sour cream, divided
3 large eggs, lightly beaten
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
Additional seafood seasoning, optional

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PALACE CAFE CRABMEAT CHEESECAKE



Palace Cafe Crabmeat Cheesecake image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 23

2 cups pecans
2 cups all-purpose flour
2 teaspoons fine salt
5 tablespoons butter, cold
3 tablespoons ice water
1 cup diced onion
1 tablespoon butter
4 ounces crabmeat
8 ounces cream cheese, room temperature
1/3 cup Creole cream cheese or sour cream
2 eggs
1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
Kosher salt and white pepper
1 lemon, peeled and quartered
1 cup Worcestershire sauce
1 cup hot pepper sauce
1 cup heavy whipping cream
1 pound butter, cold, cut into small cubes, and divided
Kosher salt and white pepper
2 cups sliced mixed wild mushrooms
3 tablespoons butter, softened
24 crab claw fingers
Kosher salt and cracked black pepper

Steps:

  • Preparing the Pecan Crust:
  • Preheat oven to 350 degrees F.
  • Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
  • Preparing the Filling:
  • Preheat oven to 300 degrees F.
  • In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
  • Preparing the Meuniere Sauce and Garnish:
  • Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
  • Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
  • To serve:
  • Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

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