Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Crabmeat Cheesecake |
Seafood-4087 |
| Crust |
| 1 |
cup Parmesan cheese, grated |
| 1 1/2 |
cups dry bread crumbs |
| 2/3 |
cup butter, melted |
| 1 |
teaspoon black pepper |
| |
| Filling |
| 20 |
ounces cream cheese, room temperature |
| 3 |
eggs |
| 1/3 |
cup heavy cream |
| 1 |
pound crabmeat |
| 1/2 |
cup green onion, diced |
| 1/2 |
cup green bell pepper, diced |
| 1/2 |
cup red bell pepper, diced |
| 2 |
teaspoons garlic, minced |
| 3/4 |
cup Cheddar cheese, shredded |
| |
|
| Preparation |
| Combine Crust ingredients well and press into
a 10x15 inch cookie sheet, bake in a 350- degree F oven for
10 minutes. Remove and cool. Sauté diced onion, peppers,
and garlic in butter until soft, add crabmeat and continue to
cook for 1 minute. Remove from heat and cool completely. Beat
cream cheese, eggs, and cream with an electric mixer until smooth.
Add crabmeat mixture and cheddar cheese to cream cheese mixture.
Mix thoroughly and spread evenly onto prepared crust. Bake in
a 325-degree F oven for approximately 30 minutes and top has
become lightly browned. Cut into squares and serve on a platter
garnished with chopped parsley and green onions.
Yield
Makes 20-24 squares depending on desired size |
|
Look for "Fresh from Florida" ingredients
at your local store. |
