Savory Crab Cheesecake
Indulge in the decadent and unexpected flavors of savory crab cheesecake—a show-stopping appetizer that’s as luxurious as it is flavorful. This unique dish boasts a buttery cracker crust that perfectly complements the creamy blend of cream cheese, sour cream, and rich cheddar. The delicate sweetness of lump crab meat is elevated with zesty notes of fresh lemon juice, the bold kick of Old Bay seasoning, and the aromatic touch of green onions. Baked to perfection with a silky, custard-like texture, this recipe is as elegant as it is comforting. Perfect for entertaining, this savory cheesecake can be served chilled or at room temperature, topped with fresh parsley and paired with crackers or toasted baguette slices. Whether you're hosting a dinner party or creating an upscale treat, this savory crab cheesecake is sure to steal the spotlight.
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Recipe Information
Ingredients
- 1.5 cups (crumbled) Crackers (preferably buttery, like Ritz)
- 5 tablespoons (melted) Unsalted butter
- 16 ounces (softened) Cream cheese
- 1 cup Sour cream
- 3 large Eggs
- 1.5 cups Crab meat (lump or claw, picked over for shells)
- 1 cup Sharp cheddar cheese (shredded)
- 0.25 cup Green onions (thinly sliced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine the cracker crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the sour cream and mix until well incorporated.
Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Fold in the crab meat, shredded cheddar cheese, green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently to combine.
Pour the batter over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any leaks and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Before serving, release the cheesecake from the springform pan and garnish the top with fresh parsley. Serve chilled or at room temperature with crackers or toasted baguette slices.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 5.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
