Crab Cheesecake

If you’re looking for a great brunch recipe, or something special to serve as an appetizer for any other dinner event, look no further. This crab dip is easy to prepare, and it presents beautifully. Served with crackers or grilled baguette, it spreads easily. It’s even delicious with fresh vegetables like carrots or celery. If you prefer not to make it in a springform pan, simply prepare it in an oven-safe casserole dish.

The standout in this recipe is the crab, so be sure not to skimp on quality! 

Crab “”Cheesecake””

2 Tb.                   unsalted butter, melted

4 Tb.                   panko bread crumbs

4 cloves              roasted garlic

1 ½ c.                   marinated artichoke hearts

1 Tb.                   fresh thyme leaves

1 ½ #                    cream cheese, at room temp.

1 tsp.                    Tabasco

2 Tb.                   Worcestershire

3 each                 eggs

2                             yolks

1 tsp.                    seasoning mix (Holiday Catering)

8 oz.                      cooked crab

¾ c.                       parmesan cheese, grated

Preheat oven to 400

Brush sides of an 8” springform pan with a thin layer of melted butter

Coat with a thin layer of panko

Place garlic & artichokes in a food processor

Add all remaining ingredients EXCEPT crab and parmesan

Fold in the crab and parmesan

Pour into prepared pan

Bake until set and slightly golden brown, about 50 – 60 minutes

Cool at least 20 minutes so that cheesecake doesn’t collapse when un-molding

Serve with crackers or grilled baguette