Seafood Cheesecake Squares

Pat Duran

By
@kitchenChatter

Tips from Chef Darin:article from Bakewise book.
If using an electric mixer instead of a food processor,add the eggs last and beat only until evenly mixed; as over beating will cause bubbles and will cause puffing and cracking during baking.
The flour prevents the cheese mixture from curdling so it isn't necessary to bake in a water bath.
The crabmeat needs to be broken up to facilitate cutting. Best to use claw crabmeat instead of the lump crabmeat.Be sure to pick over crabmeat to check for any pieces of shell.
This recipe given to me by Elva from Texas by way of California.LOL long story


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Comments:

Serves:

make one 9x13- pan

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

CRUST:

24
buttery crackers
1 1/2 c
store-bought roasted salted mixed nuts without peanuts
1 Tbsp
granulated sugar
1/2 tsp
salt
1/3 c
melted butter

FILLING:

3 pkg
8 oz. each cream cheese, softened
3 large
eggs
1/2 c
dairy sour cream
2/3 c
all purpose flour
1 tsp
prepared horseradish
1 Tbsp
capers, chopped
1 tsp
finely grated lemon zest
1 Tbsp
finely chopped fresh dill or -1 1/2 teaspoons dried dill
1/2 tsp
worcestershire sauce
1/2 tsp
old bay seasoning
2 clove
minced garlic
1/4 c
finely diced red onion
8 oz
cooked claw crabmeat, picked over then crumbled
1 c
cooked salad shrimp, finely chopped
8 oz
smoked salmon, finely chopped

GARNISH:

1/2 c
dairy sour cream
fresh dill sprigs
cooked salad shrimp

Directions Step-By-Step

1
Heat oven to 325^. Spray the sides of a 9x13-inch cake pan. Set aside.
---
Place crust ingredients, except butter into a food processor with steel chopping blade. Pulse until it becomes fine crumbs. While machine is running, drizzle in the melted butter.
2
Pour mixture into the bottom of the prepared pan. Press down crumb mixture evenly. Bake for 8-10 minutes or until lightly golden. Cool completely before filling.
3
Filling:(wipe clean food processor with paper towel)
Into the bowl of the food processor place the first 11 ingredients. Process mixture until smooth and well blended. Pour mixture into a medium bowl and fold in remaining ingredients. Pour over cooled crust and bake for 20-25 minutes or just until the center barely juggles.
4
Remove and cool for at least 1 hour before refrigerating; then refrigerate for 4 hours before serving.
May be made up to 2 days in advance. Keep refrigerated.
Cut into squares and place a dollop of sour cream on top of each piece with a small sprig of fresh dill and a piece of shrimp.
For appetizer this will make 32 servings.
5
To make only a salmon appetizer:
Replace the shrimp, crab and smoked salmon with a total of 1 pound of smoked salmon, finely chopped. Garnish the top of each piece with sour cream and salmon caviar or sour cream with capers and finely diced red onion.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southwestern