One of my most favortie summer activities used to be catching crawdads in the local creek. I found this recipe and it brought me back to the time I was a skinned knee, toe head with pigtails & freckles. You could probably substitute lobster for the crawdad, but where is the fun in that? Enjoy :)
Crawdad Cheesecake with Caramelized Onions
1 cup dried breadcrumbs
2 tsp. butter
2 cups chopped onions
1 cup finely chopped red and yellow peppers
1 tsp. chopped garlic
2 lbs. cream cheese
6 large eggs
3/4 cup heavy whipping cream
1/4 cup green onion
1 tsp. salt
2 tsp. Louisiana Hot Sauce
1 tsp. chopped dill
1/2 tsp. chopped thyme
1 lb. cooked crawfish
- Mix breadcrumbs and butter.
- Form a crust in a 9 1/2-inch springform pan.
- Bake for ten minutes or until golden brown.
- Sauté onion in butter until caramelized.
- Add peppers, garlic, green onion, dill, thyme, and crawfish.
- Cook until tender then allow to cool.
- Process cream cheese until smooth.
- Add one egg at a time then add heavy cream.
- Mix in sautéed vegetables, seasoning, and Louisiana Hot Sauce.
- Pour into crust and spread evenly.
- Bake at 350° until cheese sets, about one hour.
- Place baked cheesecake in refrigerator over night and serve chilled.