We live on the beach so seafood is a staple at our house. I love to experiment in the kitchen and came up with this savory dish as a special appetizer.
—CHRISTY HUGHES SUNSET BEACH, NC
PREP: 30 MIN. • BAKE: 1 HOUR + CHILLING • MAKES: 24 SERVINGS
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 eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup (4 ounces) shredded Gouda cheese
SAUCE
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers
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.
NOTE The following spices may be substituted for 1 teaspoon Creole seasoning 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.