Crabmeat Cheesecake

Ingridents 

• 1 cup pecans
• 1 cup flour
• 5 Tbsp butter
• 3 Tbsp water
• 5 oz Lump Crabmeat
• 8 oz cream cheese
• 1/2 cup sour cream
• 2 eggs
• 1 Tbsp hot sauce
• 1 lemon
• 1/2 cup Worcestershire sauce
• 1/4 cup heavy whipping cream
• 2 cups sliced mushrooms
• 1/2 cup hot sauce (for meuniere sauce)
• 1 pound butter cubed (for meuniere sauce)
• salt and pepper

Directions
                
 Crust
                 
    Preheat oven to 350°. Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in 5 Tbsp butter, working butter into flour with two knives until dough is in crumbs. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to an 1/2-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.

Filling

 Sauté onion in 1 Tbsp of butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add sour cream and mix well. Mix in eggs one at a time. Gently fold in crabmeat mixture. Stir in hot sauce and season to taste with salt and pepper. Spoon filling into prepared crust. Bake at 300°F for 30 to 40 minutes, or until firm to the touch.

Meuniere Sauce

Peel and quarter lemon, then combine with Worcestershire sauce and hot sauce in a heavy saucepot.  Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter one cube at a time, adding additional butter only after previously added butter has completely incorporated into the sauce.  Remove from heat and continue to stir.  Season with salt and pepper to taste. Strain through a fine strainer and keep warm. Sauté mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn’t cooked off. Stir mushrooms into meunière sauce.

Serve a slice of the cheesecake and top with the sauce.