Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Crabmeat Cheesecake
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Seafood-4087
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Crust |
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1 cup |
Parmesan cheese, grated |
1 1/2 cups |
dry bread crumbs |
2/3 cup |
butter, melted |
1 teaspoon |
black pepper |
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Filling |
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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 |
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Preparation |
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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. Saut‚ 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
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Look for "Fresh from Florida" ingredients at your grocery store.
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