Savory Crab Cheesecake

Savory Crab Cheesecake Crust:

1 cup crushed Ritz crackers

3 tablespoons melted butter

Preheat oven to 350 degrees. Combine the crushed crackers and melted butter tehn press into the bottom of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes then set aside to cool.

Filling:

2 (8 ounce) packages of cream cheese, softened

3 eggs

1/4 cup sour cream

1 teaspoon fresh lemon juice

2 teaspoons grated onion

1/4 teaspoon Old Bay seasoning

2 drops Tabasco sauce

1/8 teaspoon ground pepper

1 cup lump crabmeat, drained and picked over for shells

1/2 cup sour cream for topping

Decrease the oven temperature to 325 degrees. With an electric mixer beat the cream cheese until smooth. Blend in the 1/4 cup sour cream then add the eggs one at a time and mix after each addition.

Blend in the lemon juice, onion, Old Bay seasoning, Tabasco sauce, and black pepper. Stir the crabmeat into the mixture. Pour the mixture into the cooled crust and bake at 325 degrees for 50 minutes or until almost set.

Remove the cake from the oven and loosen from the sides of the pan with a sharp knife but leave the rim in place. Cool on a wire rack. Before serving, remove the rim and spread the 1/2 cup sour cream over the top.

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