Name: Crabmeat Cheesecake With Pecan Crust (Creole)
Prep time: 45 min
Cook time: 58 min
Total time: 1 h 43 min
Yield: 8 serving(s)
Ingredients: 3/4 cup pecans; 1 cup all-purpose flour; 1/2 teaspoon salt; 5 tablespoons unsalted butter, cold; 3 tablespoons ice water; 1/2 small onion, finely diced; 4 ounces fresh lump crabmeat, picked over for shells; 8 ounces cream cheese, room temperature; 3 tablespoons plain yogurt; 3 tablespoons sour cream; 2 eggs; 1 dash salt, to taste; 1 dash white pepper, to taste; 1/4 teaspoon hot sauce (to taste); 2 tablespoons shallots, chopped; 4 ounces mushrooms, sliced (mixed wild & exotic); 1 tablespoon lemon juice; 3 ounces Worcestershire sauce; 1 ounce hot sauce; 3 ounces heavy whipping cream; 3 tablespoons unsalted butter, room temperature; 24 crab, claw fingers; 1 dash salt, to taste; 1 dash black pepper, to taste

1

Recipe by Sydney Mike

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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.]

Ready In:: 1hr 43mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

FOR THE PECAN CRUST
³⁄₄ cup pecans
1 cup all-purpose flour
¹⁄₂ teaspoon salt
5 tablespoons unsalted butter, cold
3 tablespoons ice water
FOR THE FILLING
¹⁄₂ small onion, finely diced
4 ounces fresh lump crabmeat, picked over for shells
8 ounces cream cheese, room temperature
3 tablespoons plain yogurt
3 tablespoons sour cream
2 eggs
1 dash salt, to taste
1 dash white pepper, to taste
¹⁄₄ teaspoon hot sauce (to taste)
FOR THE GARNISH
2 tablespoons shallots, chopped
4 ounces mushrooms, sliced (mixed wild & exotic)
1 tablespoon lemon juice
3 ounces Worcestershire sauce
1 ounce hot sauce
3 ounces heavy whipping cream
3 tablespoons unsalted butter, room temperature
24 crab, claw fingers
1 dash salt, to taste
1 dash black pepper, to taste

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Sydney Mike

Contributor

@Sydney Mike

Contributor

"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.]"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by La Dilettante

12/2/2011

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!

Reply
creation by Sydney Mike

5/19/2009

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.]