Crust:
1 cup crushed Ritz crackers
3 tablespoons melted butter
Mix together and line the bottom of a 9 inch springform pan. Bake 10 minutes at 350F. Set aside to cool. Set oven to 325F.
To make filling, use electric mixer to beat until fluffy:
16 ounces cream cheese
3 medium eggs
1/4 cup sour cream
Add to the mixture:
1 teaspoon fresh lemon juice
2 teaspoons grated onion
1/2 teaspoon Old Bay seasoning
1 drop Tabasco sauce
1/8 teaspoon freshly ground black pepper
Stir in 1 cup back fin crab meat. Pick it over well, shredding it while removing the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325F until cake is set. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup sour cream. This cake is a versatile dish. Serve it warm for brunch to 6 people. When cold, serve it with crackers as a canape to 12 or more.
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