Dungeness Crab and Meyer Lemon Cheesecake Bites

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  • 1 (8 ounce) package cream cheese (do not use light)
  • 2 eggs
  • 1/3 cup sour cream (do not use light)
  • Zest of 1 Meyer lemon, divided
  • 2 teaspoons Meyer lemon juice
  • 1/4 pound fresh Dungeness crabmeat, shredded, divided
  • Large pinch ground pepper
  • 3 tablespoons chopped fresh chives, divided
  • 1/4 cup cracker crumbs or breadcrumbs, finely ground


Preheat oven to 325°F.
In a food processor, combine cream cheese, eggs, sour cream, half of lemon zest, lemon juice, 1/4 cup of crabmeat, pepper and large pinch of chopped chives. Pulse to combine, scrape sides of bowl and then process until smooth.
Spray a nonstick mini-muffin tin (24 (2 ounce) mini muffin cups) with non-stick spray.
Coat bottom and sides of each cup with cracker crumbs. If necessary, shake off excess, but keep a thick layer in bottom of cup.
Spoon 1 heaping tablespoon of batter in each cup and top with 1 teaspoon of crabmeat, pressing lightly.
Top with small amounts of lemon zest and chives.
Place on a sheetpan with sides and place in oven.
Pour just enough water onto sheetpan to cover bottom.
Bake for 25-30 minutes.
Carefully remove from oven and cool to room temperature.
Refrigerate for 30 minutes to set.
Remove cheesecakes by running a clean paring knife around edge before gently lifting out.

Recipe from Central Market Shoreline - Culinary Resource Center
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