Crabmeat Cheesecake With Pecan Crust (Creole) |
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Prep Time: 45 Minutes Cook Time: 58 Minutes |
Ready In: 103 Minutes Servings: 8 |
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[NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe. Ingredients:
3/4 cup pecans |
1 cup all-purpose flour |
1/2 teaspoon salt |
5 tablespoons unsalted butter, cold |
3 tablespoons ice water |
1/2 small onion, finely diced |
4 ounces fresh lump crabmeat, picked over for shells |
8 ounces cream cheese, room temperature |
3 tablespoons plain yogurt |
3 tablespoons sour cream |
2 eggs |
1 dash salt, to taste |
1 dash white pepper, to taste |
1/4 teaspoon hot sauce (to taste) |
2 tablespoons shallots, chopped |
4 ounces mushrooms, sliced (mixed wild & exotic) |
1 tablespoon lemon juice |
3 ounces worcestershire sauce |
1 ounce hot sauce |
3 ounces heavy whipping cream |
3 tablespoons unsalted butter, room temperature |
24 crab, claw fingers |
1 dash salt, to taste |
1 dash black pepper, to taste |
Directions:
1. FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
2. Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
3. Add butter, working it into the flour until there are crumbs the size of small peas.
4. Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
5. Starting with the sides, & then the bottom, press the dough into a 9 tart pan.
6. Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
7. FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
8. Add crabmeat & cook just until heated through, then remove from heat & set aside.
9. In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
10. Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
11. Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
12. FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
13. Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
14. Add heavy cream & cook until reduced by half, then whisk in the butter.
15. In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
16. Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.
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