Crab Cheesecake

 Crust:

1 cup crushed Ritz-type crackers

3 T melted butter

Make cracker crust to line bottom of a 9-in springform pan. Bake 10 minutes at 350. Then reset oven to 325.

Filling:

2 80z. pack cream cheese

1/4 cup sour cream

3 medium eggs

Use a hand mixer to beat until fluffy, then add the following to this mixture:

1 t lemon juice

1/2 t Old Bay seasoning 

1/8 t black pepper

2 t grated onion

1 shake of tabasco

Once mixed, add 1 cup of regular crab meat, again mix well.

Pour into cooled crust. Bake 50 minutes at 325 until cake is set. Remove from oven. Run a knife around edge loosening the cake. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup of sour cream. 

This can be served warm for a brunch serving 6, or served cold and spread on crackers as a canape for 12 or more.