Recipe: Crab Cheesecake

Crab Cheesecake

1 cup Ritz crackers -- crushed
3 tablespoons butter -- melted
2 (8 oz) pkgs cream cheese
3 medium eggs
1/4 cup sour cream
1 teaspoon lemon juice
2 teaspoons onion -- grated
1/2 teaspoon old bay seasoning
1 drop Tabasco sauce
1/8 teaspoon black pepper
1 cup crab meat (pick it over well, shredding it while removing the shell)

1/2 cup sour cream
Make cracker crust with the crushed crackers and melted butter to line bottom of a 9 inch spring form pan. Bake 10 minutes at 350 degrees. Set aside to cool. Turn oven down to 325 degrees.

To make filling, use electric mixer and beat together the eggs, cream cheese, and the 1/4 cup sour cream until fluffy. Add to the lemon juice, grated onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crab meat; mix well. Pour into cooled crust.

Bake 50 minutes at 325 degrees until cake is set. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack.
Remove sides of pan. Spread cake with the 1/2 cup sour cream.

This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more. - Source unkonwn