Recipe: Crabmeat Cheesecake with Parmesan Crust

CRABMEAT CHEESECAKE WITH PARMESAN CRUST

CRUST:
1 1/2 cups dry bread crumbs
1 cup grated Parmesan cheese
2/3 cup butter, melted
1 teaspoon ground black pepper
FILLING:
1/2 cup green onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
butter (for sauteeing)
1 pound crabmeat
20 ounces cream cheese, room temperature
3 eggs
1/3 cup heavy cream
3/4 cup shredded Cheddar cheese
chopped parsley and green onions (for garnish)

CRUST:
Preheat oven to 350 degrees F.

Combine Crust ingredients well and press into a 10x15 inch cookie sheet.

Bake in a 350 degree F oven for 10 minutes. Remove and cool.

FILLING:
Reduce oven temperature to 325 degrees F.

Saute diced onion, bell peppers, and garlic in butter until soft.

Add crabmeat and continue to cook for 1 minute. Remove from heat and cool completely.

Beat cream cheese, eggs, and cream with an electric mixer until smooth.

Add crabmeat mixture and cheddar cheese to cream cheese mixture. Mix thoroughly and spread evenly onto prepared crust.

Bake in a 325 degree F oven for approximately 30 minutes and top has become lightly browned.

TO SERVE:
Cut into squares and serve on a platter garnished with chopped parsley and green onions.

Makes 20-24 squares depending on desired size
Source: Florida Department of Agriculture and Consumer Services