Hoffman Media
 
 

 



Savory Crab and Corn Cheesecakes


Downloads:
Savory Crab and Corn Cheesecakes





Yield: 18 mini cheesecakes
Preparation: 30 minutes
Bake: 12 minutes
Cool: 1 hour


42 buttery round crackers, such as Ritz
½ cup plus 2 teaspoons butter, melted
2 (8-ounce) packages cream cheese, softened
2 large eggs
¼ cup all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon hot pepper sauce
½ teaspoon salt
1/8 teaspoon ground black pepper
1 (8-ounce) container cooked fresh jumbo lump crabmeat
½ cup fresh corn kernels
3 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped shallot
Garnish: fresh lemon zest, chopped parsley, chopped red bell pepper


• Preheat oven to 350°.

• Spray 18 wells of 2 (12-well) mini cheesecake pans with nonstick cooking spray. Set aside.
• In the work bowl of a food processor, pulse crackers until fine crumbs are formed.
• In a small bowl, combine cracker crumbs and melted butter, stirring until blended. Press 2 teaspoons crumb mixture into each prepared well of pans.
• Bake for 6 minutes.
• In a medium bowl, beat cream cheese at medium speed with an electric mixer until light and creamy, approximately 1 minute. Add eggs, beating just until incorporated. Add flour, lemon juice, hot pepper sauce, salt, and pepper, stirring until incorporated. Add crabmeat, corn, bell pepper, parsley, and shallot, stirring until incorporated.
• Using a levered 3-tablespoon scoop, divide crab mixture among prepared wells of pans.
• Bake until cheesecakes are set and slightly puffed, approximately 12 minutes. Let cool in pans for 1 hour before removing from pan.
• Garnish with lemon zest, parsley, and bell pepper, if desired.
• Serve warm.

MAKE-AHEAD TIP: Cheesecakes may be made a day in advance, wrapped tightly while still in the pan, and refrigerated. Remove from pan, and place cheesecakes on a rimmed baking sheet in a 350° oven until warm, approximately 5 minutes.



© Hoffman Media, LLC. All Rights Reserved.