Cajun Crab Cheesecake Recipe
Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with and easy canned crab meat filling in a bread-crumb crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Springform pan
- Oven
- Mixing bowl
- Hand mixer
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spatula
- Baking dish
Ingredients
- 1 3/4 cups Progresso™ Plain Bread Crumbs
- 2 teaspoons dried salt-free Cajun seasoning
- 1/2 cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
- 1 tablespoon dried salt-free Cajun seasoning
- 2 teaspoons prepared horseradish
- 1/4 cup dry sherry
- 2 eggs
- 2 (6-oz.) cans crabmeat, well drained
- 1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 1 tablespoon diced red bell pepper
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