Crab Shrimp Cheesecake
  • 1 cup Ritz Crackers (about 25), crushed
  • 3 tablespoons butter, melted
  • 2 packages (8 ounce) cream cheese, softened
  • 3/4 cup sour cream, divided
  • 3 eggs
  • 2 teaspoons onion, grated
  • 1 teaspoon lemon juice
  • 1/4 teaspoon Old Bay Seafood seasoning, or more if needed
  • 3 drops tabasco sauce
  • 1/8 teaspoon pepper
  • 1 cup crabmeat or shrimp, coarsely chopped
  1. ix cracker crumbs and butter. Pat into bottom of greased 9 inch springform pan
  2. Bake at 350 for 10 minutes. Cool on wire rack as you make filling.
  3. Reduce heat to 325
  4. In a mixing bowl combine creamcheese and ΒΌ cup sour cream until smooth. Add eggs, beat on low until just combined.
  5. Add onion, lemon juice,and seasonings and beat until blended then fold in crab/shrimp.
  6. Pour over crust and bake 35-40 minutes or until center is almost set.
  7. Cool on wire rack for 10 minutes. Run a sharp knife around edge of pan to loosen.
  8. Cool 1 hour then spread remaining sour cream over top.
  9. Refrigerate overnight then remove from pan. Let come to room temp about 30 minutes before serving.
  10. Serve with crackers and cut into wedges to use as a spread.
  11. I usually make a circle around the outside of the top of chopped green onions and then an inner circle of sliced black olives. Then sprinkle more Bay Seasoning in the center. Looks nice that way.
  12. I have also made this with both crab and shrimp. I actually used a cup of each and it was good.
  13. Doreen
Given to me by a dear friend, Doreen