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Gaidos’

Crab Cheese Cake

Ingredients

16 oz cream cheese
1 cup shallots diced
16 oz mascarpone cheese
2 lbs lump crab meat
¼ cup sugar
1 tsp salt
4 eggs
½ tsp pepper
2 tsp Dijon mustard
Meuniere sauce (see sauces)
6 tbsp dry sherry
2 ½ cups unsalted butter

1 pre made cracker or short bread crust

Lagniappe

Beat the cream cheese and mascarpone cheese and sugar in a mixing bowl
until smooth. Add the eggs and mustard, mix well. Reduce the sherry in a
sauce pan to ¼ cup, add to cheese mixture.

Sauté the shallots until limp and add them to the mixture, fold in the lump
crab and season with salt and pepper. Fold the mixture into the pie crust, set
the pie tin into another larger pan filled half way up the pie tin with water
and bake for 1 ½ hours @ 350

Combine 2 tbsp of the Meuniere sauce and 4 tbsp of butter in a sauce pan for each
slice of cheesecake till butter is melted and drizzle over the cheesecake slices

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