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
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.
Yields
12 Servings
