Crab Cheesecake

Rustie Daye


This is a great alternative from sweet cheesecakes, and a great pot luck recipe, since it can be made the night before. The last time I made this, there wasn't a crumb to be had afterward.


★★★★★ 1 vote

40 Min
1 Hr 20 Min


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2 c
crabmeat, frozen or fresh
4 pkg
cream cheese
1 1/2 can(s)
tomatoes, canned italian style no juice
1 tsp
oregano, dried
1/2 tsp
black pepper
1/2 c
chopped yellow onion
1/2 tsp
salt, or to taste
1/4 tsp
celery seed or powder
3 c
ritz crackers, crushed
1/2 stick
butter or margarine - melted
1 Tbsp

How to Make Crab Cheesecake


  • 1Crush Ritz crackers in a bowl. Melt butter and pour over crackers until moist. Spread in greased springform pan, and bake for 10 minutes on 350 degrees.
  • 2Rinse crab meat whether it's frozen, canned, or fresh. Let stand in colander. Put cream cheese, in mixing bowl and soften with beaters - about 1 minute. Add eggs, seasonings, and flour and mix on medium speed for 3 minutes until well combined. If you have a standing mixer, you can use the paddle, for optimum turn out, and slowly add tomatoes, or mix in with large wooden spoon. Add crab, mixing well. If you use the paddle on the mixer, use a slow speed, otherwise you will crush the tomatoes and crab meat. In the cooled springform, pour all ingredients over the cracker crust, and tap the springform to even out the filling. Bake for 1 hour on 350 degrees. It may need the extra 20 minutes if your oven temp is low, or if it "jiggles" when you test it. Test again after the final 20 minutes. If you need more time, do it in 5 minute increments. Remove from oven when it appears more firm in the center. Let cool for at least an hour.
  • 3Some options to this is to add drained, frozen spinach; salad shrimp or larger shrimp pieces; or cut up green onions.
  • 4To serve, I grate Gouda cheese over it, or drizzle some cocktail sauce over it.

Printable Recipe Card

About Crab Cheesecake

Course/Dish: Fish, Seafood
Hashtag: #crab

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