Ingredients Jump to Instructions ↓

  1. 168 g cream cheese, room temperature

  2. 2 large eggs

  3. 1 tbsp. peeled, minced shallot

  4. 1 tbsp. seeded, chopped tomato

  5. 1 small clove garlic, peeled and minced

  6. 1/2 tsp. dried dillweed

  7. 1 1/2 tsp. fresh lemon juice

  8. 448 g fresh, canned or frozen, thawed crabmeat, picked through and squeezed dry

  9. 1/8 tsp. cayenne pepper

  10. 1/4 tsp. salt

  11. 1/8 tsp. pepper

  12. 1/2 cup cold butter, diced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter the inside of four, 2/3 cup souffle dishes. Beat cream cheese in a medium bowl until fluffy. Beat in eggs one at a time. Beat in shallot, tomato, garlic, dill and lemon juice. Stir in crab, salt, pepper and cayenne. Divide the crab mixture between the prepared dishes. Bake cheesecakes about 30 minutes until the centers are set. Transfer cheesecakes to a rack to cool slightly. Run a sharp knife around the inside edges of the souffle cups. Invert the cheesecaqkes onto plates and serve.


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