Creole Shrimp & Crab Cheesecake

Photo by PineyCook
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3/4

    cup dry bread crumbs

  • 1/4

    cup grated Parmesan cheese

  • 1/2

    teaspoon dill weed

  • 2

    tablespoons butter, melted

  • CHEESECAKE:

  • 2

    tablespoons butter

  • 1

    medium sweet red pepper, finely chopped

  • 1

    small onion, finely chopped

  • 1

    medium carrot, finely chopped

  • 1/2

    teaspoon dill weed

  • 1/2

    teaspoon Creole seasoning

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 3

    packages (8 ounces each) cream cheese, softened

  • 1/2

    cup heavy whipping cream

  • 1

    tablespoon sherry or additional cream

  • 4

    eggs, lightly beaten

  • 1

    pound peeled and deveined cooked shrimp, chopped

  • 2

    cans (6 ounces each) lump crabmeat, drained

  • 1

    cup (4 ounces) shredded Gouda cheese

  • SAUCE:

  • 1

    cup mayonnaise

  • 2

    tablespoons Dijon mustard

  • 1/2

    teaspoon Creole seasoning

  • Assorted crackers

Directions

Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers. Yield: 24 servings. Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

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