Best 5 Crab Hash Cheesecake Factory Recipes

PALACE CAFE CRABMEAT CHEESECAKE

Steps:

• Preparing the Pecan Crust:
• Preheat oven to 350 degrees F.
• Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
• Preparing the Filling:
• Preheat oven to 300 degrees F.
• In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
• Preparing the Meuniere Sauce and Garnish:
• Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
• Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
• To serve:
• Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

"CHEESECAKE FACTORY" CRAB CAKES

Steps:

• Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
• Use a spatula to carefully fold the ingredients together.
• Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
• The best crab cakes have nice big chunks of crab in'em.
• Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
• Press down a bit on each crab cake so that the top is flat.
• Don't press too hard or the crab cakes will be hard to get out.
• Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
• This step will help the cakes stay together when they're browned in the oil.
• After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
• Fill a shallow bowl with the panko breadcrumbs.
• Carefully turn the crab cakes out onto a plate.
• Gently roll each crab cake around in the panko breadcrumbs.
• Each crab cake should be wearing a light coating of panko.
• Test the oil by dropping a pinch of panko into the pan.
• It should sizzle.
• Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
• Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
• Makes 6 small crab cakes.
• Serve with remoulade sauce.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CRAB HASH (CHEESECAKE FACTORY) RECIPE - (4.4/5)

Steps:

• Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl. Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook. Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" . SERVE: Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce. HOLLANDAISE SAUE: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above. Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined. Preheat oven to 350 degrees fahrenheit. On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives. Place steaks on individual plates topping with sauce.