Recipe courtesy of Dickie Brennan
Total:
3 hr 30 min
Active:
1 hr
Yield:
8 servings
Level:
Advanced

Ingredients

Pecan Crust:
  • 2 cups pecans
  • 2 cups all-purpose flour
  • 2 teaspoons fine salt
  • 5 tablespoons butter, cold
  • 3 tablespoons ice water
Filling:
  • 1 cup diced onion
  • 1 tablespoon butter
  • 4 ounces crabmeat
  • 8 ounces cream cheese, room temperature
  • 1/3 cup Creole cream cheese or sour cream
  • 2 eggs
  • 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
  • Kosher salt and white pepper 
Meuniere Sauce:
  • 1 lemon, peeled and quartered
  • 1 cup Worcestershire sauce
  • 1 cup hot pepper sauce
  • 1 cup heavy whipping cream
  • 1 pound butter, cold, cut into small cubes, and divided
  • Kosher salt and white pepper 
Garnish:
  • 2 cups sliced mixed wild mushrooms
  • 3 tablespoons butter, softened
  • 24 crab claw fingers
  • Kosher salt and cracked black pepper 

Directions

Preparing the Pecan Crust:

Preheat oven to 350 degrees F.

Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.

Note: Dough can be made ahead of time. If doing so, wrap dough tightly in plastic wrap and refrigerate. Allow dough to come to room temperature before rolling out.

Preparing the Filling:

Preheat oven to 300 degrees F.

In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.

Preparing the Meuniere Sauce and Garnish:

Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.

Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.

To serve:

Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

cook-warnings:restaurant-recipe

IDEAS YOU'LL LOVE

Palace Cafe Crabmeat Cheesecake

Recipe courtesy of Dickie Brennan

Long Life Noodles with Crabmeat

Recipe courtesy of LeeAnn Chin

Avocado and Crabmeat Mimosa

Recipe courtesy of Judy Gelman|Peter Zheutlin

Crabmeat-Stuffed Whole Bay Flounder

Recipe courtesy of Patronis Family

Lump Crabmeat Remnick with Saffron Rice Pilaf

Recipe courtesy of Emeril Lagasse

Fresh Crabmeat and Lobster Lasagna

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here