1 c Crackers, crushed
3 tb Butter, melted
1 lb Cream cheese, softened
3 Eggs
1/4 c Sour cream
1 ts Lemon juice, fresh
2 ts Onion, grated
1/4 ts Old Bay seasoning
2 dr Tabasco sauce
1 ds Ground pepper, fresh
1 c Lump crabmeat, canned
1/2 c Sour cream
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 1/2 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.
Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g
Protein; 16g Carbohydrate; 109mg Cholesterol; 461mg Sodium
Recipe by: The Travelin' Gourmet
Posted to FOODWINE Digest 16 Feb 97 by Betsy Burtis
on Feb 17, 1997.
