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Print this Recipe    Crab Cheesecake

CRAB CHEESECAKE

1 cup crushed Ritz crackers
3 Tbsp. melted butter
2 8-ounce packages cream cheese
3 medium eggs
3/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. grated onion
1/2 tsp. Old Bay seasoning
1 drop Tabasco
1/8 tsp. freshly ground black pepper
1 lb. backfin crab meat

Make crust with crackers and butter to line bottom of a 9" springform
pan. Bake 10 minutes at 350 degrees. Set aside to cool. Turn
oven to 325 degrees. To make filling, use electric mixer to cream
cheese, eggs, and 1/4 cup sour cream until fluffy. Add lemon juice,
grated onion, Old Bay, Tabasco, and pepper to the mixture. Fold
in crab meat. Mix well. Pour into cooled crust. Bake 50 minutes
at 325 degrees until cake is set. Remove from oven. Run knife
around edge of cake, loosening it from side of pan. Cool on wire
rack. Remove sides of pan. Spread the cake with 1/2 cup sour
cream.

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