Cromer crab cheesecake
PUBLISHED: 06:06 18 August 2014 | UPDATED: 08:07 18 August 2014
Archant Norfolk Photographic © 2010
This recipe ticks all the boxes to become an EDP Norfolk step-by-step classic. It uses the quintessential Norfolk ingredient, the humble crab, it’s so simple to make and yet looks incredibly impressive. Everything you need from a recipe, particularly on a gorgeous summer day when you’d probably rather be in the garden then in the kitchen!
125g buttery crackers
1 large dressed crab
125g cream cheese
1 pinch fresh red chilli
1 stick celery, peeled and diced
Salt and pepper
1 dessertspoon mayonnaise
1 pink grapefruit
1 Break the crackers into crumbs.
2 Melt the butter. Add the broken crackers. Stir.
3 Push into two small rings or pastry cutters.
4 Press the crumb to make the base of the cheesecake.
5 Remove the white meat from the crab and place into a bowl.
6 Do the same with the brown meat.
7 Mix the cream cheese into the brown meat.
8 Add the zest of the lime.
9 Add a touch of finely chopped chilli and the celery. Mix well.
10 In a clean bowl scoop out the ripe avocado.
11 Season with salt and pepper.
12 Add the mayonnaise and the juice of the lime. Mash together.
13 Into the white meat add the chopped chives.
14 Place the brown meat mixture on to the cracker base.
15 Top with the avocado mash.
16 Smooth down to neaten the cakes.
17 Top with the white meat. Chill.
18 Segment the orange and grapefruit.
19 Unmould the cheesecake, and dress the plate with citrus fruits, a little dressed leaf and finely chopped chive.