Savory Seafood Cheesecake Yield: 1 9×13 pan (32 portions
INGREDIENTS
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24 butter-flavored crackers (such as Ritz brand or similar)
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1 ½ cups store-bought roasted salted mixed nuts without peanuts
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1 tablespoon granulated sugar
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½ teaspoon salt
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5 tablespoons butter, melted
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3 (8-oz) packages cream cheese, softened
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3 eggs
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½ cup sour cream
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2/3 cup all-purpose flour
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1 teaspoon prepared horseradish
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1 tablespoon capers, chopped
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1 teaspoon finely grated lemon zest
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1 tablespoon finely chopped fresh dill (or 1 ½ teaspoons dried dill)
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1/2 teaspoon Worcestershire sauce
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½ teaspoon Old Bay Seasoning
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2 cloves minced garlic
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¼ cup finely diced red onion
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8 oz. cooked claw crabmeat, picked over to look for shells and then crumbled
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1 cup (4 oz.) cooked & frozen salad shrimp (thawed), finely chopped
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8 oz. smoked salmon, finely chopped
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Garnish:
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½ cup sour cream
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Fresh dill sprigs
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Cooked & frozen salad shrimp (thawed)
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