| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Appetizers, Seafood, Cheesecakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Crackers, crushed |
| 3 |
tb |
Butter, melted |
| 1 |
lb |
Cream cheese, softened |
| 3 |
|
Eggs |
| 1/4 |
c |
Sour cream |
| 1 |
ts |
Lemon juice, fresh |
| 2 |
ts |
Onion, grated |
| 1/4 |
ts |
Old Bay seasoning |
| 2 |
dr |
Tabasco sauce |
| 1 |
ds |
Ground pepper, fresh |
| 1 |
c |
Lump crabmeat, canned |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Preheat the oven to 350 degrees. Mix together the crackers and butter and
use the mixture to line a 9 inch springform pan. Bake for about 10 minutes.
Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer,
beat together until fluffy the cream cheese, eggs, and 1/2 cup sour cream.
Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper.
Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50
minutes until the cake sets. Remove from the oven. Run a knife around the
edge of the cake, loosening it from the pan. Cool on a wire rack. Remove
the sides of the pan. Spread the cake with the sour cream.
Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g Protein; 16g
Carbohydrate; 109mg Cholesterol; 461mg Sodium
Recipe by: The Travelin' Gourmet
Posted to FOODWINE Digest 16 Feb 97 by Betsy Burtis
<ebburtis@IX.NETCOM.COM> on Feb 17, 1997.
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