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Crab Cheesecake


8 cups corn chips
4 tbsp butter
1 lb fresh crab meat
3 8oz pkg cream cheese
3 eggs
8 oz cheddar cheese shredded
8 oz Monterey jack cheese shredded
1 small can chopped Ortega chilies
1 tsp salt
4 dash hot sauce (I use Tabasco)

2 cup sour cream
sliced green onions
chopped red peppers
chopped tomatoes
sliced black olives


Preheat oven to 350 degrees

In food processor place corn chips and butter. Blend.
Press into bottom of 9 inch spring-loaded cake pan Bake 10 minutes.

Place remaining cake ingredients except crab in food processor bowl, process until well blended. Add crab. Pulse 2-3 times just to mix thoroughly. Do not over process

Place in prepared pan. Bake 1 hr 15 minutes or until light brown and a little shaky in center.

Let cake cool
Top with sour cream and scatter rest of ingredients over top.
Place in refrigerator. Chill until cold
Serve in thin slices.

This goes very well with a dry white wine or tequila drinks.

Serves 15-20

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Nutritional Information
Per Serving

no nutrition information available

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