Catahoula’s Savory Crabmeat Cheesecake

We discovered Catahoula’s covering the Breaux Bridge Crawfish Festival. This crabmeat cheesecake is delicious and decadent. Other seafood and/or Andouille sausage may be substituted.

Crust:

4 ounces grated Parmesan cheese
1 cup Japanese Bread crumbs
1/2 cup French bread crumbs
1/2 cup pecans, plus additional for garnish, if desired
1/2 teaspoons Creole seasoning
4 tablespoons butter or margarine, melted

Filling:

1 tablespoon olive oil
1 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup roasted red peppers, chopped
1/4 green onions, chopped
16 ounces cream cheese
12 ounces smoked Gouda cheese, grated
8 ounces goat cheese
4 ounces fresh Parmesan cheese, grated
1/2 cup heavy cream
4 eggs, beaten
2 pounds crabmeat

Crust:

Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground.

Remove and add butter until moist.

Press into bottom of springform pan and bake at 350 degrees for 15 minutes until brown.

Filling:

Preheat oven to 350 degrees. In a baking pan large enough to accomodate your springform pan, add an inch or so of water to make a water bath.

In skillet, sauté vegetables in olive oil until tender and set aside to cool.

In mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth. Add heavy cream and eggs.

Gently fold seafood and vegetables into cheese mixture.

Pour mixture into crust and place cheesecake pan into a water bath in a baking pan. Bake for 2 hours or until set.

NOTES

Thanks to Catahoula‘s owner John Slaughter.

Catahoula’s Restaurant
234 Martin Luther King Drive
Grant Coteau, LA 70541
Phone 337-662-2275

Catahoula’s on Pinhook
530 West Pinhook Road
Lafayette, LA 70503
Phone 337-266-5332



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