Ingredients
-
-
3/4
-
1
-
1/2
-
5
-
3
-
-
1/2
-
4
-
8
-
3
-
3
-
2
-
1
-
1
Directions
Crabmeat Cheesecake With Pecan Crust (Creole), 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 ], 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!, 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 ]
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Steps
|
1
Done
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For the Pecan Crust: Preheat Oven to 350 Degrees F. |
|
2
Done
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Grind the Pecans, Flour & Salt in a Food Processor Until Fine, Then Transfer to a Bowl. |
|
3
Done
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Add Butter, Working It Into the Flour Until There Are Crumbs the Size of Small Peas. |
|
4
Done
|
Toss in the Ice Water, & Using Fingers, Lift Up the Dough to Incorporate Evenly. [the Dough Will Remain Fairly Crumbly]. |
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5
Done
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Starting With the Sides, & Then the Bottom, Press the Dough Into a 9" Tart Pan. |
|
6
Done
|
Bake Crust For About 20 Minutes, Then Allow It to Cool Before Filling. Meanwhile, Reduce Oven Temperature to 300 Degrees F. |
|
7
Done
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For the Filling: Cook the Onion in a Little Butter Over Medium Heat Until Translucent. |
|
8
Done
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Add Crabmeat & Cook Just Until Heated Through, Then Remove from Heat & Set Aside. |
|
9
Done
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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. |
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10
Done
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Fold This Cheese Mixture Into the Crabmeat Mixture, & Season to Taste With Salt, Pepper & Hot Sauce. |
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11
Done
|
Pour This Mixture Into the Prepared & Cooled Crust, Then Bake For About 30 Minutes Until Set & Firm to the Touch. |
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12
Done
|
For the Garnish: Saute Shallots Until Translucent, Then Add Mushrooms and 'sweat' Until Just Cooked Through. |
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13
Done
|
Add Lemon Juice, Worcestershire Sauce & Hot Sauce, & Cook Until the Mixture Is Reduced by 3/4. |
|
14
Done
|
Add Heavy Cream & Cook Until Reduced by Half, Then Whisk in the Butter. |
|
15
Done
|
in a Separate Saute Pan, Add Crab Claw Fingers. Salt & Pepper to Taste, Then Pour the Reduced Mixture Over the Crab Claws & Keep Warm. |
