SAVORY CRAB CHEESECAKE

By Grandmax4

Ingredients

• 3/4 cup chopped onion
• 1 clove garlic -- minced
• 1 tablespoon butter or margarine
• 1 container light Ricotta Cheese -- (15 oz.)
• 1/2 cup half-and-half or light cream
• 1/2 cup Dijon or country-style Dijon mustard
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 package frozen crab meat -- (6 oz.) thawed
• OR
• 1 1/2 cup shredded crab-flavored surimi seafood
• 1/2 cup thinly sliced green onions
• 3/4 cup Shredded Parmesan Cheese -- divided
• 1 teaspoon finely chopped fresh dill weed
• Assorted crackers

Details

Servings 10
Adapted from cdkitchen.com

Preparation

Step 1

In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool. With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth. Add eggs, one at a time, blending until smooth.

Stir in crab meat, green onions, 1/2 cup Parmesan cheese, cooled onion mixture and dill. Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350 F 40 minutes or until center is set.

Cool on wire rack to room temperature; chill. Let stand at room temperature 30 minutes before serving. Serve as a spread on crackers.