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  • Iso

    Hi, Anyone have the taste of home recipe for Creole shrimp and crab cheesecake..thought this would be good for lent. Thank you, Love all recipes

  • #2
    Re: Iso

    Creole shrimp and crab cheesecake

    3/4 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    1/2 teaspoon dill weed
    2 tablespoons butter, melted
    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
    1 cup mayonnaise
    2 tablespoons Dijon mustard
    1/2 teaspoon Creole seasoning
    Assorted crackers
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers. Yield: 24 servings.