Individual Savory Crab Cheesecakes (Gluten-Free)
In addition to mini heart shaped savory crab cheesecakes, I also bite larger ones for my hubby and I to enjoy. Topped off with cool creme fraiche and chive "sprinkles" these cakes are as delicious and rich as they are appealing to look at.
Servings: 28 mini cakes
Calories: 178kcal
Ingredients
- 1 box Glutino gluten-free crackers
- 1/2 C butter melted
- 16 ounces cream cheese softened
- 1/4 C gluten-free all-purpose flour
- 2 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 2 large eggs
- 8 ounces crab meat lobster and shrimp work as well
- 1/3 C corn kernels
- 4 T red pepper diced
- 1 tsp. parsley
- 1 shallot diced
- 1 T chopped chives plus more for garnish
Instructions
- Preheat oven to 350°
- Spray a 16 vessel mini heart shaped silicone mold and a 12 vessel mini cheesecake pan with gluten-free cookie spray
- Pulse crackers in a blender or food processor until made into fine crumbs
- Stir the crackers into melted butter and split and press evenly into all the wells of the two pans
- Meanwhile, in a stand mixer, mix the cream cheese, flour and eggs until well combined and smooth
- Add the remaining ingredients and mix again until just incorporated
- Divide mixture evenly among vessels
- Bake at 350° for 10-12 minutes or until the cheesecakes are set and slightly elevated
- Cool completely then remove and top with creme fraiche and chopped chives
Nutrition
Calories: 178kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 342mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 2.8mg | Calcium: 23mg | Iron: 0.2mg