CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)

Steps:

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