Crab and Shrimp Cheesecake
Recipe from La Griglia, Houston
1 stick butter, melted
1 stack pack saltine crackers (about 40)
16 ounces cream cheese, softened
2 17.5-ounce cartons mascarpone cheese (soft Italian double cream cheese—four 8 ounce cartons can be used)
2 Tbs. flour
4 Tbs. each chives and green onions finely minced
8 ounces shrimp, peeled, sauteed and diced
8 ounces lump crabmeat
salt and pepper
Grease the bottom of a 10-inch springform pan with butter. Pulse the crackers in a food processor to crumble. Add melted butter until the mixture begins to blend together.
In an electric mixer bowl, blend the cream cheese and mascarpone very lightly with a spatula. Add the eggs, then flour and gently blend in chives, green onions, shrimp and crab. Adjust the seasoning by adding salt and pepper.
Pour mixture over the crust in prepared pan. Bake at 350 degrees until lightly golden and the middle of the cheesecake begins to fluff up like pudding (about an hour). Let cool slightly. Serves 12 to 16.