Palace Cafe Crabmeat Cheesecake

mycookbook-online.net

Louisiana Lady

subheading: Pecan Crust:

2 cups pecans

2 cups all-purpose flour

2 teaspoons fine salt

5 tablespoons butter, cold

3 tablespoons ice water

subheading: Filling:

1 cup diced onion

1 tablespoon butter

4 ounces crabmeat

8 ounces cream cheese, room temperature

⅓ cup Creole cream cheese or sour cream

2 eggs

1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)

Kosher salt and white pepper

subheading: Meuniere Sauce:

1 lemon, peeled and quartered

1 cup Worcestershire sauce

1 cup hot pepper sauce

1 cup heavy whipping cream

1 pound butter, cold, cut into small cubes, and divided

Kosher salt and white pepper

subheading: Garnish:

2 cups sliced mixed wild mushrooms

3 tablespoons butter, softened

24 crab claw fingers

Kosher salt and cracked black pepper

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