Crabmeat Cheesecake With Pecan Crust (Creole)

Made This Recipe? Add Your Photo

Total Time
1hr 43mins
Prep 45 mins
Cook 58 mins

This recipe comes from the website gumbopages.com, & 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.]

Ingredients Nutrition

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.
Most Helpful

5 5

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!