Savory Cheesecake with Crab

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Crust:

• 1 cup Ritz Crackers, crushed
• 3 Tablespoons butter

Filling:

• 1 cups cooked crab meat, in chunks (canned crab will work fine, too)
• 16 ounces (two packages) cream cheese, softened
• ¼ cup sour cream
• 3 eggs
• 1 teaspoon lemon juice
• ¼ cup scallions, minced, both bulbs and greens included
• ¾ cup flour
• ¼ cup celery, minced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon white pepper (be sure to use white pepper)

Preheat oven to 350 degrees.

In a sauce pan over medium heat, melt the butter and add the cracker crumbs. Mix together. Pres the mixture into a nine-inch spring-form pan. Bake for 10 to 12 minutes. Remove from oven and set aside to cool.

Lower oven temperature to 325 degrees.

In a large bowl, beat the cream cheese, sour cream and eggs with an electric mixer, about three minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl a few times. Mix in the flour, stir together, and then add the crab, lemon juice, scallions, garlic salt and white pepper.

Pour into crust. Bake for 45 to 60 minutes, or until top is slightly brown and center still jiggles (it will continue to cook after you take it out of the oven). Remove from oven and run a knife around the edge of the cheesecake, between the crust and the pan, so that it doesn’t stick to the pan as it cools. let cool for at least two hours. After two hours, cover with plastic wrap and refrigerate, at least six hours or overnight. Serve savory cheesecake chilled but not too cold (let sit at room temperature a little while before serving).



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