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Creole Shrimp & Crab Cheesecake

Name: Creole Shrimp & Crab Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
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

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 1 hour + chilling

Makes

24 servings

Updated: Sep. 23, 2022

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

Creole Shrimp & Crab Cheesecake Recipe photo by Taste of Home

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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

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

Nutrition Facts

1 slice (calculated without crackers): 283 calories, 24g fat (11g saturated fat), 137mg cholesterol, 411mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 12g protein.

Creole Shrimp & Crab Cheesecake

Ingredients

Directions

Nutrition Facts

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