Thanis Lim

All Rounder Chef and Food Journalist

Crabmeat Cheesecake

Another wacky idea to try out. Savoury cheesecake. Worth a try. I can't find cream of shrimp soup so I substitute cream of chicken soup instead.

Crabmeat Cheesecake.

500g cream cheese
2 large eggs
1 teaspoon dry minced onion
1 clove garlic, minced
2 tablespoons chopped tomato
1 teaspoon oregano
1 ½ teaspoon fresh lemon juice
500g crabmeat
1 can Cream of Chicken soup

Preheat over to 350 degrees
Butter 4 – 2/3 cup individual soufflĂ© dishes

1 Beat Cream Cheese until fluffy
2 Beat in eggs
3 Fold in the rest of the ingredients except crabmeat and soup.
4 Fold in ½ of the crabmeat
5 Salt and pepper to taste
Divide the mixture between the four 2/3 cup soufflé ramekins
Bake until the centers are set – about 30 minutes

Meanwhile, heat the Cream of Chicken Soup

When the cheesecakes are set – take out of oven and cool slightly
Mix the remaining ½ lb. of crabmeat with the cream of chicken soup

Gently remove the cheesecakes and put inverted onto individual serving plates

Top with two Tablespoons of Crabmeat-Creamy Chicken soup mixture

Top with some salmon egg (ikura) or with red lumpfish caviar.


Post a Comment