Almond Crab Spread

As always the prepared photo of the featured recipe is available online at
http://www.crabplace.com:

CRAB CHEESECAKE (Featured)

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

Make cracker crust to line bottom of a 9" springform pan. Mix crushed Ritz 
crackers with melted butter. Press over the bottom of the pan Bake 10 minutes 
at 350 degrees. Set aside to cool. Turn oven to 325 degrees. To make filling, 
use electric mixer to beat cream cheese, eggs and sour cream until fluffy: Add 
lemon juice, grated onion, Old Bay seasoning, Tabasco and pepper to the mixture:
Stir in 1 cup backfin crab meat. Pick it over well, shredding it while removing 
the shell. 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 
sour cream. This cake is a versatile dish. Serve it warm for brunch to six 
people. When cold, serve it with crackers as a canape to 12 or more.

This recipe is credited to Phyllis Murphy of Cambridge, MD and was the
Grand Prize Winner in the 1985 National Hard Crab Derby in Crisfield, MD


Source:

Visit The Crab Place for even More Recipes
http://www.crabplace.com/recipe.html

rec.food.cooking