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Crabmeat Cheesecake (recipe from the Florida Dept of Agriculture)


1 cup Parmesan Cheese (grated)

1 1/2 cup Dry bread crumbs
2/3 cup Butter (melted)
1 teaspoon black pepper


20 ounces cream cheese (room temperature)
3 eggs
1/3 cup heavy cream
1 pound crabmeat
1/2 cup green onions diced
1/2 cup green bell pepper diced
1/2 cup red bell pepper diced
2 teaspoons garlic
3/4 cup cheddar cheese (shredded)

For crust: Combine ingredients well and press into a 10x15 inch cookie sheet, bake in a 350 degree oven for 10 minutes. Remove and cool. Saute diced onion, peppers, and garlic in butter until soft, add crabmeat and continue to cook for 1 minute. Remove from heat and cool completely.

Beat cream cheese, eggs and cream with an electric
mixer until smooth.

Add crabmeat mixture and cheddar cheese to cream cheese mixture. Mix thoroughly and evenly onto prepared crust.

Bake in a 325 degree oven for approximately 30 minutes and top has become lightly browned. Cut into squares and serve on a platter garnished with chopped parsley and green onions.

Yield: Makes 20-24 squares depending on desired size.


Reinaldo K Ron

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