Crab Cheesecake with Savory Tomato Sauce

This savory cheesecake is an unusual appetizer with the smooth richness of cream cheese and the piquant taste of tomato sauce.

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Ingredients:

• 1/3 cup finely crushed multi grain crackers
• 1/3 cup finely chopped pecans
• 2 tablespoons butter, softened
• 2 8 ounce packages cream cheese
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 cup sliced green onion tops
• 1/4 cup + 3 tablespoons finely chopped sweet red pepper, divided
• 2 tablespoons flour
• 1 pound crab meat, lump preferred, divided
• 1 cup medium picante sauce
• 1 teaspoon honey mustard
• 3 cups mesclun salad mix

Method

Preheat oven to 325 degrees. Combine cracker crumbs, pecans and butter. Press into bottom of 8 inch springform pan and bake 10 minutes. Blend cream cheese with eggs. Add sour cream, salt, green onions, 1/4 cup red pepper and flour. Reserve 12 choice lumps of crab and fold in remainder. Pour into crust. Make 1 inch wide border with 3 tablespoons red peppers around edge. Bake 35-45 minutes or until almost set in center. Run knife around sides of cake to loosen. Press lightly on edges several times as cake will settle as it cools. Garnish top with evenly spaced reserved crab lumps on pepper. Cover and chill well. Remove sides of pan and cut cake into 12 wedges, each topped with lump of crab. In blender puree picante sauce with mustard. Place a cheesecake slice on bed of greens for each serving plate. Drizzle sauce over and around cheesecake slices.

Notes: This recipe is a variation of a blue cheese appetizer I have made for 20 years.

Number of servings: 12

Submitted By: hkdc
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