Recipes|Featured Main
Crab and Meyer Lemon Savory Cheesecake Bites
Difficulty Level: Advanced
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Prep Time:30 Minutes
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Cook Time:PT1H30M1 Hour
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Yield:24 Pieces
Ingredients
- 1 (8 ounce) package cream cheese (do not use light)
- 2 eggs
- ⅓ cup sour cream (do not use light)
- 1 tablespoon chopped Meyer lemon zest
- 1 ½ tablespoons Meyer lemon juice
- 6 ounces crabmeat (drained if canned)
- Pinch of ground pepper
- 3 tablespoons chopped fresh chives, divided
- ½ cup finely ground breadcrumbs
- 1 (8 ounce) package cream cheese (do not use light)
- 2 eggs
- 78.86ml sour cream (do not use light)
- 12.78g chopped Meyer lemon zest
- 19.17g Meyer lemon juice
- 170.1g crabmeat (drained if canned)
- Pinch of ground pepper
- 38.34g chopped fresh chives, divided
- 118.29ml finely ground breadcrumbs
Perfectly paired with a glass of your favorite sparkling beverage, these scrumptious little bites are sure to be a hit at any gathering.
Preparation
STEP 1
Preheat oven to 325°F.
STEP 2
In a food processor, combine cream cheese, eggs, sour cream and pulse until combined. Add lemon zest, lemon juice, crabmeat, pepper and half of chopped chives. Pulse to combine, scrape sides of bowl and then pulse once more.
STEP 3
Spray a nonstick mini muffin tin (24 2-ounce cups) very well with cooking spray. Coat bottom and sides of each cup with breadcrumbs, making sure there is a thick layer on the bottom of each. Spoon one heaping tablespoon of batter in each cup and top with a pinch of reserved chives.
STEP 4
Place on a sheet pan with sides and place in oven. Pour just enough water onto sheet pan to cover bottom. Bake for 25-30 minutes.
STEP 5
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. Serve cold or at room temperature.