Frank's Recipes! Savory Crab Cheesecake

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Savory Crab Cheesecake

Servings: 10

3/4 cup chopped onion (about 1 medium)
1 clove garlic, minced
1 tablespoon butter or margarine
1 container (15 oz.)light Ricotta Cheese
1/2 cup half-and-half or light cream
1/2 cup Dijon or country-style Dijon mustard
2 tablespoons all-purpose flour
2 eggs
1 package (6 oz.) frozen crab meat, thawed or 1-1/2 cups shredded crab-flavored surimi seafood
1/2 cup thinly sliced green onions
3/4 cup (3 oz.) Shredded Parmesan Cheese, divided
1 teaspoon finely chopped fresh dill weed
Assorted crackers

In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool. With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth. Add eggs, one at a time, blending until smooth. Stir in crab meat, green onions, 1/2 cup Parmesan cheese, cooled onion mixture and dill. Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350 F 40 minutes or until center is set. Cool on wire rack to room temperature; chill. Let stand at room temperature 30 minutes before serving. Serve as a spread on crackers.