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Ingredients

Pecan Crust:

• 2 cups pecans
• 2 cups all-purpose flour
• 2 teaspoons fine salt
• 5 tablespoons butter, cold
• 3 tablespoons ice water

Filling:

• 1 cup diced onion
• 1 tablespoon butter
• 4 ounces crabmeat
• 8 ounces cream cheese, room temperature
• 1/3 cup Creole cream cheese or sour cream
• 2 eggs
• 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
• Kosher salt and white pepper

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

Garnish:

• 2 cups sliced mixed wild mushrooms
• 3 tablespoons butter, softened
• 24 crab claw fingers
• Kosher salt and cracked black pepper

Description

Food Network Invites You To Try This Palace Cafe Crabmeat Cheesecake Recipe From Rachael Ray's Tasty Travels.

Food Network