Lobster and Crabmeat Cheesecake
Updated: Jan 4
One of my families Christmas traditions was how we would open presents. Since I have a large family, this could take hours. To pass the time, each siblings family would prepare an appetizer to snack on during the festivities. To accompany these dishes, numerous bottles of Champagne were opened. This week, I will feature two appetizers that would be right at home at the Centola Christmas gathering.
This cheesecake is not he sweet kind. Savory cheesecakes have been popular since Palace Cafe opened, featuring their Crabmeat Cheesecake as an appetizer. Here is my take on this dish. If you want, you can make it with just lobster or crabmeat.
1 3/4 cups Parmesan Cheese
1 3/4 cups Breadcrumbs
2 tablespoons Creole Seasoning
1/2 cup Butter, melted
1 tablespoon Garlic, minced
3/4 cup Onions, chopped
3/4 cup Bell Pepper, chopped
1 tablespoon Olive Oil
1 1/4 pounds Cream Cheese, softened
1 3/4 cups Ricotta Cheese
3 pieces GreenOnions, chopped
1/2 pound Lobster meat, chopped
1/2 pound Crabmeat, picked thru for shells
2 large Eggs, beaten
For the Crust:
Combine Parmesan and breadcrumbs. Add Creole seasoning to melted butter. Add this blend to the Parmesan/breadcrumb mixture. Mix well. Press mixture into a greased 9-inch springform pan. Set aside.
For the Filling:
Preheat oven to 350℉.
Sauté garlic, onions and pepper in olive oil, over medium heat, until soft. Fold in cream cheese and ricotta cheese. Mix well, until softened and completely blended. Remove from stove. Fold in lobster and crabmeat. Blend completely. Cool mixture. Add eggs and blend completely. Pour into prepared pie crust. Bake for 35 minutes. Remove from oven and cool. When cool, remove from springform pan. Place on a platter and serve.
Good Cooking, Good Eating and Good Living!!!