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Home -> Snacks & Appetizers -> Appetizers
Ingredients (view qty in metric system instead) 6 ounces cream cheese, room temperature 2 large eggs 1 tbsp. peeled, minced shallot 1 tbsp. seeded, chopped tomato 1 small clove garlic, peeled and minced 1/2 tsp. dried dillweed 1 1/2 tsp. fresh lemon juice 16 ounces fresh, canned or frozen, thawed crabmeat, picked through and squeezed dry 1/8 tsp. cayenne pepper 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup cold butter, diced Directions Preheat oven to 350 degrees. Butter the inside of four, 2/3 cup souffle dishes. Beat cream cheese in a medium bowl until fluffy. Beat in eggs one at a time. Beat in shallot, tomato, garlic, dill and lemon juice. Stir in crab, salt, pepper and cayenne. Divide the crab mixture between the prepared dishes. Bake cheesecakes about 30 minutes until the centers are set. Transfer cheesecakes to a rack to cool slightly. Run a sharp knife around the inside edges of the souffle cups. Invert the cheesecaqkes onto plates and serve. Makes 4 cheesecakes. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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