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    You are in: Home / Recipes / Crabmeat Cheesecake With Pecan Crust (Creole) Recipe
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    Crabmeat Cheesecake With Pecan Crust (Creole)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 43 mins

    45 mins

    58 mins

    Sydney Mike's Note:

    This recipe comes from the website, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [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.]

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    Units: US | Metric





    1. 1
      FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
    2. 2
      Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
    3. 3
      Add butter, working it into the flour until there are crumbs the size of small peas.
    4. 4
      Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
    5. 5
      Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
    6. 6
      Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
    7. 7
      FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
    8. 8
      Add crabmeat & cook just until heated through, then remove from heat & set aside.
    9. 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. 10
      Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
    11. 11
      Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
    12. 12
      FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
    13. 13
      Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
    14. 14
      Add heavy cream & cook until reduced by half, then whisk in the butter.
    15. 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. 16
      Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

    Ratings & Reviews:

    • on December 02, 2011


      This is almost identical to the appetizer served by The Palace Cafe' in New Orleans, which I order each time we go! I found the recipe on their website, and have made it a few times. MMMMMMmmmm! If you are looking for an elegant first course to plate for a formal dinner party, this would be ideal! Glad you shared this, SM!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crabmeat Cheesecake With Pecan Crust (Creole)

    Serving Size: 1 (648 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 842.7
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 17.6 g
    Cholesterol 425.4 mg
    Sodium 1993.1 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.7 g
    Sugars 3.4 g
    Protein 94.7 g

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