Crabmeat Cheesecake

• active time: 30 minutes
• total time: 25 minutes

Ingredients

A sleeve of Ritz crackers, or similar brand, plus more for serving

1/2 stick (4 Tbsp.) butter, melted

1/2 cup shredded Parmesan or Romano cheese

2 slices of bacon

1 yellow onion, diced

1 cup green onions, sliced

3 packs of 8 oz. cream cheese, room temp (full fat)

3 eggs

1 cup whipping cream

16 oz. crabmeat (just buy a tub of Louisiana crabmeat from your grocery store or seafood market)

2 cup Swiss cheese, shredded

Directions

Crush one sleeve of crackers. Stir melted butter and Parmesan (or Romano) cheese into crushed crackers. Press mix into pie dish or spring pan to make crust.

Drain crabmeat and put on the side.

Cook bacon, reserving the grease. In leftover bacon grease, cook diced yellow onion until translucent.

Mix bacon, yellow onion, green onions, cream cheese, eggs, whipping cream, and Swiss cheese together in a stand mixer or with an electric whisk.

After everything’s mixed fold in drained crab meat.

Pour mixture over crust and bake on 375 until solid and light golden brown. About 30 -40 minutes (will still be jiggly).

Let cool, then place in the fridge overnight.

Serve with crackers and enjoy!