Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Ritz crackers, crushed

  2. 3 tablespoons 45ml Butter - melted

  3. 2 Cream cheese - softened

  4. 3 Eggs

  5. 1/4 cup 59ml Sour cream

  6. 1 teaspoon 5ml Lemon juice - fresh

  7. 2 teaspoons 10ml Onion - grated

  8. 1/4 teaspoon 1 1/3ml Old bay or chowder seasoning

  9. 2 Tabasco sauce

  10. 1/8 teaspoon 0.6ml Ground pepper - fresh

  11. 1 cup 62g / 2 1/5oz Lump crabmeat - canned

  12. 1/2 cup 118ml Sour cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F.

  2. Mix together the crackers and butter. Pat into the bottom of a spring form pan. Bake for about 15 minutes. Set aside to cool. Reduce the oven to 325F. With an electric mixer beat cream cheese until fluffy. Add the eggs one at a time and continue beating. Add the 1/4 cup sour cream and beat until fluffy. Gently fold in the remaining ingredients, except the 1/2 cup sour cream.

  3. Pour over crust and bake for 40 minutes in a 325F oven. Turn off the oven and allow to cool until the cake sets. Remove from the oven.

  4. 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.


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