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Yield: 12 Servings
Ingredients:
* 1 c Crackers - ritz crushed
* 3 tb Butter - melted
* 16 oz Cream cheese softened
* 3 Eggs
* 1/4 c Sour cream
* 1 ts Lemon juice - fresh
* 2 ts Onion - grated
* 1/4 ts Old Bay or chowder seasoning
* 2 dr Tabasco sauce
* 1/8 ts Ground pepper - fresh
* 1 c Lump crabmeat -- canned
* 1/2 c Sour cream
Instructions:
Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer beat together until fluffy the cream cheese eggs and 1/4 cup sour cream. Add the lemon juice onion Old Bay seasoning Tabasco and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream.
Ingredients:
* 1 c Crackers - ritz crushed
* 3 tb Butter - melted
* 16 oz Cream cheese softened
* 3 Eggs
* 1/4 c Sour cream
* 1 ts Lemon juice - fresh
* 2 ts Onion - grated
* 1/4 ts Old Bay or chowder seasoning
* 2 dr Tabasco sauce
* 1/8 ts Ground pepper - fresh
* 1 c Lump crabmeat -- canned
* 1/2 c Sour cream
Instructions:
Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer beat together until fluffy the cream cheese eggs and 1/4 cup sour cream. Add the lemon juice onion Old Bay seasoning Tabasco and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream.
