I am making my wonderful crab cheesecake. It is so very good and has
few carbs in it for those who watch the meal factor.
I use Vermont ordinary crackers crushed for the base mixed with 1/4 cup
of butter.
Bake until crispy.
Mix in two pounds of well picked over Backfin Crab with 1/2 cup of
finely chopped celery, 1/2 cup of chives or scallions finely chopped,
1 tsp of celery seed, a few sprinkles of summer savory and a pinch of
sage. Salt and Pepper to taste. Juice of one lemon.
2 packages of creamed cheese Philadelphia style
1 cup of very light white cheddar
1/2 cup sour cream
2 eggs beaten or egg substitute.

Whip the creamed cheese, white cheese, sour cream, eggs. Fold into crab
mixture with a couple of shots of hot pepper sauce.
Turn into baked shell in a apringform pan and cook until done in the
center. 350 deg for about 45 minutes depending upon oven.

Served with red, yellow and green pepper rings, rings of red onions,
mushrooms of choice, olives, artichoke bottoms all marinated in olive
oil and vinegar with spices of choice. Do these overnight if possible.
Serve on a bed of Frisee with shreds of Romaine lettuce. Sprinkle grape
tomatoes around place with the marinated veggies.
Believe it or not this is a very light dish.
The creamed cheese and sour cream can be the fat free kind. Low carb
versions are also available for those of you who do this form of diet.
The final garnish would be steamed fresh shrimp strewn over the
marinated assortment. They pick up a wonderful flavor.

Served with clam chowder, cole slaw and lobster if you have them.
The same marinade of veggies served with either tinned or fresh wild
salmon is great on a hot day.