| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Appetizers, Seafood, Cheesecakes, 1 |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Crackers; Ritz, crushed |
| 3 |
tb |
Butter; melted |
| 2 |
pk |
(8 oz) cream cheese; softened |
| 3 |
|
Eggs |
| 1/4 |
c |
Sour cream |
| 1 |
ts |
Lemon juice; fresh |
| 2 |
ts |
Onion; grated |
| 1/4 |
ts |
Old bay or chowder seasoning |
| 2 |
dr |
Tabasco sauce |
| 1/8 |
ts |
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. Pat
into the bottom of a spring form pan. Bake for about 15 minutes. Set aside
to cool. Reduce the oven to 325 degrees. With an electric mixer beat cream
cheese until fluffy. Add the eggs one at a time and continue beating. Add
the 1/4 cup sour cream and beat until fluffy. Gently fold in the remaining
ingredients, except the 1/2 cup sour cream. Pour over crust and bake for 40
minutes in a 325 degree oven. Turn off the oven and allow to cool 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. Source: The Travelin' Gourmet
with modifications by Molly Walsh
Recipe by: The Travelin' Gourmet
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
mollywalsh@juno.com (Molly Walsh) on Nov 15, 1997
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