New Orleans Savory Creole Shrimp and Crab Cheese Wheel

Now that we’ve gotten Fat Tuesday’s dessert out of the way, let’s talk about something sinfully delicious to get this party started. I love shrimp. And thanks to Forest Gump, I cannot think New Orleans Gulf Shrimp without thinking Bubba Gump Shrimp Company.

The closest Bubba Gump Shrimp Company to us is on Pier 39 in San Francisco. I will confess, we’ve never actually eaten there. Whenever we dine on the pier, it’s usually at the Charter House. Still, to me New Orleans means shrimp and crab and everything wonderful that comes in a shell. And Bubba Gump just means good stuff from the south.

Since Mardi Gras equates to New Orleans, and for me New Orleans brings to mind images of Bubba Gump’s shrimping boat, let’s build our menu around that theme.

forrest-gump-tom-hanks-gary-sinise-shrimp-boat

I did check Bubba Gump’s menu for a few ideas. Their appetizer selection is very family-friendly, down to earth. There’s noting wrong with garlic bread or peel and eat shrimp, but I’d like to elevate the appetizer just a bit for Mardi Gras. What could be better than a savory, sinfully rich cheesecake spread? And just to keep things in the spirit of Bubba Gump, let’s serve our cheesecake along side warm baguette rounds kissed with a little garlic butter.

New Orleans Savory Creole Shrimp and Crab Cheesecake
Crust
¾ cup Dry Bread Crumbs
¼ cup grated Parmesan Cheese
½ teaspoon Dill Weed
2 tablespoons Butter, melted

Heat oven to 350 degrees.

In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in the butter.

Press the crust mixture into the bottom of a greased 9-inch spring form pan. Place pan on a baking sheet. Set aside until ready to use

Shrimp and Crab Filling
1 medium Red Pepper, finely chopped
1 small Red Onion, finely chopped
1 Carrot, finely diced
2 tablespoons Butter
½ teaspoon Dill Weed
½ teaspoon Creole Seasoning
¼ teaspoon Salt
¼ teaspoon Pepper
3 packages (8 oz each) Cream Cheese, softened
½ cup Heavy Cream
1 tablespoon Sherry
4 large Eggs, lightly beaten
1 lb Shrimp, cooked and chopped
2 cans (6 oz each) Lump Crabmeat, drained
1 cup Gouda Cheese, shredded

Core and chop red bell pepper. Set aside. Peel and chop red onion, Set aside. Peel and finely dice carrot. Set aside.

In a large skillet, melt butter over medium-high heat. Once butter begins to foam, add red peppers, onions and carrots. Cook, stirring, until tender. Add seasonings and stir to blend. Cool slightly.

In the bowl of a stand mixer, beat cream cheese, cream and sherry until smooth.

Add eggs, one at a time, and beat on low just until combined.

Remove bowl from mixer. Fold in the chopped vegetable mixture, shrimp, crab and Gouda cheese. Spoon over crust.

Place in the heated oven and bake for about an hour or until center is almost set.

Remove from oven and cool on a wire rack for 10 minutes.

Loosen sides from the pan with a knife. Cool 1 hour longer or until completely cooled.

Cover and refrigerate overnight.

For Serving
1 cup Mayonnaise
2 tablespoons Dijon Mustard
½ teaspoon Creole Seasoning
1 Jar Garlic Bread Spread
1 Baguette, sliced

In a small bowl, mix mayonnaise, mustard and Creole seasoning. Set aside.

Heat broiler element in the oven. Slice baguette into rounds about ½-inch thick. Brush rounds with garlic bread spread and arrange on a rimmed baking sheet. Pop under the broiler just long enough for the bread to warm and the butter spread to melt. Remove from oven and arrange in a napkin-lined basket.

Remove cheesecake from the refrigerator and remove rim from spring form pan. Arrange cheesecake on a serving platter or elevated cake plate. Serve cheesecake with sauce and warm baguettes on the side.

Inspired by: Taste of Home

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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