Have you ever eaten crab dip? Oh sure, it's tasty and all, but by and large, it isn't worth the effort involved to eat it. The stuff will drip off of the cracker or toast point onto your clothes, and even after you wipe it off, the grease stain remains. Forever. Kind of your own personal movable feast, albeit one that attracts lots of attention from the neighborhood cats. Anyway, I have an alternative to present: crabmeat cheesecake. You'll have to invest a little more time and effort than you would for the standard molten goo you call crab dip, but the result is worth it. Trust me, you'll never go back. Oh, and you'll need that springform pan again for this recipe. Remember: every kitchen must have one.
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Crust(?)
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2 T butter
3/4 c breadcrumbs
1/2 c grated parmesan

* Mix together press into bottom & sides of springform pan.

Filling
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1 med onion, finely chopped
4oz pimiento, finely chopped

* Sautee together and set aside.

1 lb 12oz cream cheese
4 eggs
3/4c cream
8oz swiss cheese, grated
1/2 t white pepper
1t salt
1lb fresh crabmeat

* Mix everything but crab together. Fold in the crab and pour into the crust. Bake in water bath @ 325 degree oven for 90 minutes, turn off the oven & let sit for 60min more in. If not firm bake additional 10-15min.

Posted by: Physics Geek at 08:50 PM | Comments (1) | Add Comment
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