Crab Cheesecake
Submitted by melrich
Savory crab cheesecake on a buttery cracker crust with Old Bay seasoning, Tabasco, and lemon, topped with sour cream. A showstopping Maryland-style appetizer that serves 12.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
90 minNot every cheesecake needs sugar. This savory version is pure Chesapeake Bay in a springform pan.
A buttery cracker crust gets pre-baked until firm, then filled with a whipped cream cheese and egg mixture loaded with lump crab meat, Old Bay seasoning, Tabasco, fresh lemon juice, and grated onion. It bakes low and slow until set, then gets a smooth blanket of sour cream on top.
Slice it into thin wedges and serve it as a cocktail party appetizer that will absolutely steal the spotlight from whatever else is on the table.
Kitchen Tips
- Run a knife around the edge as soon as it comes out of the oven. This prevents the cake from cracking as it cools and contracts.
- Let it cool completely before removing the springform sides. Patience here means clean, smooth sides instead of a crumbly mess.
- Old Bay is non-negotiable. It’s the soul of this cheesecake. That blend of celery salt, paprika, and bay gives it unmistakable Maryland character.
- Serve at room temperature for the creamiest texture and the fullest flavor.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Mix together the crackers and butter and use the mixture to line a 9 inch springform pan.
Bake for about 10 minutes.
Set aside to cool.
Reduce the oven to 325℉ (160℃).
With an electric mixer, beat together until fluffy the cream cheese, eggs, and ¼ cup sour cream.
Add the lemon juice, onion, old bay seasoning, Tabasco, and black pepper.
Stir in the crabmeat and mix well.
Pour into the cooled crust and bake 50 minutes until the cake sets.
Remove from the oven.
Run a knife around the edge of the cake, loosening it from the pan.
Cool on a wire rack.
Remove the sides of the pan.
Spread the cake with the sour cream.
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