Crabmeat Cheesecake
- Prep Time: 30
- Cook Time: 30-40
- Total Time: 58 minute
Notes
The coast is home and where I grew up. My grandfather would take us out on his boat, and being on the water was the happiest place. We are so lucky to have it!
ABOUT THE DISH
I got the recipe from my hairdresser. She told me about it, and I went home and made it and have made it every year since! I love cooking it because even though it’s a bit of a time investment, the final product is worth it. It’s so different from anything else on the holiday spread. It’s a standalone winner. This recipe will become a family favorite at your holiday table. It’s a favorite at our Fleurty Girl company Christmas party!
I do recommend splitting it into two pans, as it is very rich and you could easily bring it to two gatherings and make it go further!
RECIPE
Ingredients
Ingredients
- A sleeve of Ritz crackers, or similar brand, plus more for serving
- 1/2 stick (4 Tbsp.) butter, melted
- 1/2 cup shredded Parmesan or Romano cheese
- 2 slices of bacon
- 1 yellow onion, diced
- 1 cup green onions, sliced
- 3 packs of 8 oz. cream cheese, room temp (full fat)
- 3 eggs
- 1 cup whipping cream
- 16 oz. crabmeat (just buy a tub of Louisiana crabmeat from your grocery store or seafood market)
- 2 cup Swiss cheese, shredded
Instructions
- Crush one sleeve of crackers. Stir melted butter and Parmesan (or Romano) cheese into crushed crackers. Press mix into pie dish or spring pan to make crust.
- Drain crabmeat and put on the side.
- Cook bacon, reserving the grease. In leftover bacon grease, cook diced yellow onion until translucent.
- Mix bacon, yellow onion, green onions, cream cheese, eggs, whipping cream, and Swiss cheese together in a stand mixer or with an electric whisk.
- After everything’s mixed fold in drained crab meat.
- Pour mixture over crust and bake on 375 until solid and light golden brown. About 30 -40 minutes (will still be jiggly).
- Let cool, then place in the fridge overnight.
- Serve with crackers and enjoy!