Title: Crab Cheesecake
Categories: Appetizer Cheese Seafood
Yield: 12 Servings
| 1 | c | Crackers; ritz, crushed |
| 3 | tb | Butter; melted |
| 2 | pk | Cream cheese; (8 oz size) |
| | | 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 |
Recipe by: The Travelin' Gourmet Preheat the oven to 350 degrees. Mix
together the crackers and butter and aside to cool. Reduce the oven to 325
degrees. With an electric mixer, bea together until fluffy the cream
cheese, eggs, and 1/4 cup sour cream. Add 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.