Savory Crab Cheesecake

Chef Chet's Note:

This recipe is a spin off of another appetizer cheesecake recipe by Keen5 (Taco Cheesecake). The crab can be easily replaced with cooked shrimp. Prep time includes overnight refrigeration.

• Total Time: 24 hrs 35 mins
• Prep Time: 24 hrs
• Cook Time: 35 mins

Ingredients:

Serves: 30

Yield: 1.0 cheesec ...

• 3 teaspoons cornmeal
• 3 (8 ounce) packages cream cheese, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/2 cup sour cream
• 1/2 cup whole grain mustard
• 2 eggs, lightly beaten
• 1 cup shredded monterey jack cheese
• 1 lb crabmeat, backfin
• 1/2 cup chopped fresh chives

Topping

• 1/2 cup sour cream
• 1/4 cup fresh chives
• 1/4 cup diced red onion
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar

Directions:

1. Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
2. In mixing bowl, beat cream cheese until smooth.
3. Add the salt, pepper, sour cream and whole grain mustard.
4. Stir in the eggs, monterey jack cheese and crab.
5. Pour over cornmeal.
6. Place pan on a baking sheet.
7. Bake at 350 degrees for 30-35 minutes or until center is almost set.
8. Cool on a wire rack for about 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool for 1 hour.
10. NOTE: top of cheesecake may crack.
11. Refrigerate overnight.
12. Remove sides of pan.
13. Mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
14. Mix the topping measurements of sour cream with chopped chives and spread over top
15. Drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
16. Serve with assorted crackers.