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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Here's another Pittsubrgh crab recipes...no, they don't spawn upstream in the Monongahela river. There used to be a fabulous grocery store in the North Hills called Amarraca with all sorts of gourmet treats. This was one of them that is sorely missed! Read more ! Ingredients:
1 c. ritz crackers, crushed |
3 t. unsalted butter, melted |
1/2 lb. cream cheese |
3 eggs |
1/4 c. sour cream |
1 t. fresh lemon juice |
2 t. onion, grated |
1/2 t. old bay |
2 drops tabasco |
1/8 t. freshly ground black pepper |
1 c. lump crabmeat, picked for shell and cartiledge |
1/2 c. sour cream |
Directions:
1. Preheat oven to 350.
2. Mix together the crackers and butter and press into the bottom of a 9 springform pan. Bake about 10 minutes. Set aside to cool. Reduce heat to 325.
3. With an electric mixer, beat together until fluffy the cream cheese, eggs and 1/4 c. of the sour cream. Add to the mixture the lemon juice, onion, Old Bay, Tabasco and pepper.
4. Stir in the crabmeat and mix well. Pour into cooled crust. Bake 50 minutes at 325 or until the cake sets. Remove from oven. Run knife around edge of cake, loosening it from pan. Cool on wire rack. Remove sides of pan. Spread the remaining sour cream on top and serve.
5. Serve with crackers or baguette slices.
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