CREOLE SHRIMP AND CRAB CHEESECAKE

Creole Shrimp & Crab Cheesecake

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina

TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling YIELD: 24 servings.

Ingredients

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dill weed

2 tablespoons butter, melted

CHEESECAKE:

2 tablespoons butter

1 medium sweet red pepper, finely chopped

1 small onion, finely chopped

1 medium carrot, finely chopped

1/2 teaspoon dill weed

1/2 teaspoon Creole seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

3 packages (8 ounces each) cream cheese, softened

1/2 cup heavy whipping cream

1 tablespoon sherry or additional cream

4 large eggs, lightly beaten

1 pound peeled and deveined cooked shrimp, chopped

2 cans (6 ounces each) lump crabmeat, drained

1 cup shredded Gouda cheese

SAUCE:

1 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon Creole seasoning

Assorted crackers

Directions

• 1. Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet.

• 2. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.

• 3. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.

• 4. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

• 5. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

© 2019 RDA Enthusiast Brands, LLC