Crabmeat Cheesecake With Pecan Crust (Creole)

• FOR THE PECAN CRUST
• 3/4 cup pecans
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 tablespoons ice water
• FOR THE FILLING
• 1/2 small onion, finely diced
• 4 ounces fresh lump crabmeat, picked over for shells
• 8 ounces cream cheese, room temperature
• 3 tablespoons plain yogurt
• 3 tablespoons sour cream
• 2 eggs
• 1 dash salt, to taste
• 1 dash white pepper, to taste
• 1/4 teaspoon hot sauce (to taste)
• FOR THE GARNISH
• 2 tablespoons shallots, chopped
• 4 ounces mushrooms, sliced (mixed wild & exotic)
• 1 tablespoon lemon juice
• 3 ounces Worcestershire sauce
• 1 ounce hot sauce
• 3 ounces heavy whipping cream
• 3 tablespoons unsalted butter, room temperature
• 24 crab, claw fingers
• 1 dash salt, to taste
• 1 dash black pepper, to taste

1. FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
2. Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
3. Add butter, working it into the flour until there are crumbs the size of small peas.
4. Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. The dough will remain fairly crumbly.
5. Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
6. Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
7. FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
8. Add crabmeat & cook just until heated through, then remove from heat & set aside.
9. In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
10. Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
11. Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
12. FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
13. Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
14. Add heavy cream & cook until reduced by half, then whisk in the butter.
15. In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
16. Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

pecan crust, pecans, flour, salt, unsalted butter, water, filling, onion, lump crabmeat, cream cheese, plain yogurt, sour cream, eggs, salt, white pepper, hot sauce, shallots, mushrooms, lemon juice, worcestershire sauce, hot sauce, heavy whipping cream, unsalted butter, crab, salt, black pepper

Taken from www.food.com/recipe/crabmeat-cheesecake-with-pecan-crust-creole-372822 (may not work)