Savory Crab Cheesecake

• 34 cup onion, chopped (about 1 medium)
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 (15 ounce) container light ricotta cheese
• 12 cup half-and-half or 12 cup light cream
• 2 tablespoons Dijon mustard or 2 tablespoons country-style dijon mustard
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 (6 ounce) package frozen crabmeat, thawed or 1 12 cups shredded crab-flavored surimi
• 1 teaspoon finely chopped fresh dill weed
• assorted cracker

1. In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool.
2. With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth.
3. Add eggs, one at a time, blending until smooth.
4. Stir in crab meat, green onions, 1/2 cup Parmesan cheese, andcooled onion mixture.
5. Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese.
6. Bake at 350 degrees F 40 minutes or until center is set.
7. Cool on wire rack to room temperature; chill.
8. Let stand at room temperature 30 minutes before serving.
9. Serve as a spread on crackers.

onion, garlic, butter, ricotta cheese, light cream, countrystyle, flour, eggs, frozen crabmeat, dill weed, assorted cracker

Taken from www.food.com/recipe/savory-crab-cheesecake-3216 (may not work)