Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Catahoula's Savory Crabmeat Cheesecake
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- #96473
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
4 ounces grated Parmesan cheese
1 cup Japanese bread crumbs
1/2 cup French bread crumbs
1/2 cup pecans, plus additional for garnish, if desired
1/2 teaspoon Creole seasoning
1/2 cup butter or margarine, melted
Filling
1 tablespoon olive oil
1 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup roasted red peppers, chopped
1/4 cup green onions, chopped
16 ounces cream cheese
12 ounces smoked Gouda cheese, grated
8 ounces goat cheese
4 ounces fresh Parmesan cheese, grated
1/2 cup heavy cream
4 eggs, beaten
2 pounds crab meat (other seafood and/or Andouille sausage may be substituted)
directions
For Crust: Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground. Remove and add butter until moist.
Press into bottom of springform pan and bake at 350 degrees F for 15 minutes until brown.
For Filling: Preheat oven to 350 degrees F. In a baking pan large enough to accomodate your springform pan, add an inch or so of water to make a water bath.
In skillet, saute vegetables in olive oil until tender and set aside to cool.
In mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth. Add heavy cream and eggs. Gently fold seafood and vegetables into cheese mixture.
Pour mixture into crust and place cheesecake pan into a water bath in a baking pan. Bake for 2 hours or until set.
Recipe Source: Catahoula's Restaurant, Grand Coteau, Louisiana
added by
EnchantedParrot
nutrition data
584 calories, 45 grams fat, 10 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
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